Plate of Arugula, Baby Spinach, and Prosciutto Salad with Honey-Mango Dressing featuring Minor's products
Salad/Salad Dressings

Arugula, Baby Spinach, and Prosciutto Salad with Honey - Mango Dressing

  • Difficulty
  • 10 portions
  • 234 calories

Preparation

Ingredients

Arugula, washed 2.5 lb
Spinach, fresh, baby, washed, stemmed 2.5 lb
Mango, ripe, fresh, peeled, sliced 2 each
Olive oil 0.25 cup
Prosciutto 5 oz
Rice vinegar, rice wine 2 tbsp
Yoghurt 0.3%, non fat, plain 0 oz
Asparagus, spears, trimmed, grilled 2.5 lb
Red bell pepper, julienne 7.5 oz
Minor's Honey Citrus Pepper RTU Sauce 4 x 0.5 gallon 12 oz
Yogurt, plain, low fat 3 oz

Method

  1. In a blender, puree the mango, olive oil, vinegar, Honey Citrus Pepper RTU, and yogurt until smooth. Refrigerate until service.
  2. In a bowl, toss together 1 cup spinach, 2 cups Arugula, ¼ cup red pepper, and 3 oz. dressing.
  3. Neatly arrange 4 asparagus spears on a plate. Set the tossed salad on the spears, and garnish with 3 slices of the prosciutto.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 234 kcal
Protein 14 g
Fats, total 9 g
Carbohydrate, total 31 g
Sugars, total 20 g
Fats, saturated 2 g
Fiber, total dietary 7 g
Sodium 707 mg
Calcium 340 mg
Cholesterol 10 mg
Iron 7 mg
Vitamin C 84 mg
Vitamin D 5 IU

Products used in the recipe

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