Crispy Prosciutto and Orange Salad

Crispy Prosciutto and Orange Salad

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe for Crispy Prosciutto and Orange Salad. The Orange Honey Vinaigrette adds a sweet tang to this Arugula, Prosciutto and Orange Salad.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

Orange-Honey Vinaigrette
3
tablespoons olive oil
2
tablespoons orange juice
2
tablespoons champagne vinaigrette
1
tablespoon honey
Salad
4
slices prosciutto
4
cups arugula
3
oz chèvre (goat) cheese, crumbled (3/4 cup)
1/3
cup slivered almonds, toasted
2
oranges, peeled, sectioned
12
pitted dates, chopped
4
pitted dates, quartered, if desired
  1. Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
  2. Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
  3. Meanwhile, toss arugula with vinaigrette.
  4. To make each salad, place 1 cup arugula on serving plate. Sprinkle with cheese and almonds. Arrange orange sections in circle on top. Sprinkle with chopped dates. Place 1 crisp prosciutto slice on top. Arrange 4 date quarters around edge of plate.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place a cooked chicken breast on top to turn this salad into a meal.
Dressing can be made the night before. Store for up to 4 days in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.