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Crispy Prosciutto and Orange Salad

crispy prosciutto and orange salad Entree
Crispy Prosciutto and Orange Salad
  • Prep 15 min
  • Total 30 min
  • Servings 4

Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.

Cheri Liefeld
Updated October 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

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  • 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.

  • 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.

No nutrition information available for this recipe

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