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Crispy Prosciutto and Orange Salad

  • 4servings
  • 30minutes

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 2 tablespoons orange juice

  3. 2 tablespoons champagne vinaigrette

  4. 1 tablespoon honey

  5. 4 slices prosciutto

  6. 4 cups arugula

  7. 3 oz chevre (goat) cheese, crumbled (3/4 cup)

  8. 1/3 cup slivered almonds, toasted

  9. 2 oranges, peeled, sectioned

  10. 12 pitted dates, chopped

  11. 4 pitted dates, quartered, if desired

Instructions Jump to Ingredients ↑

  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.

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