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Crispy Prosciutto and Orange Salad

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Crispy Prosciutto and Orange Salad
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.
By Cheri Liefeld
Updated Oct 18, 2011

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place a cooked chicken breast on top to turn this salad into a meal.
  • tip 2
    Dressing can be made the night before. Store for up to 4 days in the refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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