Skip to main content
Epicurious

Arugula and Spinach Salad with Prosciutto and Creamy Mango Dressing

By Mary Nearn

3.8

(7)

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by executive chef Mary Nearn of Miraval Life in Balance Spa.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Creamy mango dressing

1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
4 teaspoons nonfat plain yogurt
3 tablespoons rice wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Salad

12 medium asparagus spears, trimmed and lower half peeled
3 cups (3 ounces) baby spinach leaves
8 arugula leaves
1/4 fresh mango, finely diced
2 teaspoons fresh chives, sliced into 1/2-inch lengths
1/2 teaspoon olive oil
3 ounces prosciutto, sliced into thin ribbons*
*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

Preparation

  1. Make dressing

    Step 1

    In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.

  2. Make salad

    Step 2

    Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

    Step 3

    In medium bowl, toss together spinach and arugula.

    Step 4

    In small bowl, toss mango and chives with olive oil.

    Step 5

    To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

TagsSaladArugulaLeafy GreensVegetableAsparagusMangoStone FruitFruitSpinachProsciuttoHamMeatMainSideStarterLunchDinnerNut FreeGluten FreeBlenderSpringEpicurious
Read More
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Green Bean Salad
Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
Radicchio Jam Rigatoni
Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.
Fet-Fisk’s Grilled Cabbage Caesar
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Asparagus and Marinated Artichoke Galette
A halfway-homemade pastry to wow anyone.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.