Ems Arugula Salad With Mango Recipes

ARUGULA SALAD WITH SHAVED MANCHEGO

Arugula Salad with Shaved Manchego image

The sheep's milk manchego cheese adds bite to an already peppery salad.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Ingredients

1 to 2 teaspoons honey
2 tablespoons white balsamic or white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
2 bunches arugula, about 1 pound total, well rinsed, thick stems removed
1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
4 ounces Manchego cheese

Steps:

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.

MANGO, AVOCADO AND ARUGULA SALAD

Mango, Avocado and Arugula Salad image

Make and share this Mango, Avocado and Arugula Salad recipe from Food.com.

Provided by WiGal

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon champagne vinegar
4 tablespoons orange juice, about 1/2 orange
2 tablespoons lime juice, about 1/2 lime
4 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons finely chopped cilantro
1 red chili peppers or 1 hot pepper, sliced
salt and pepper
1/2 red onion, sliced
6 cups arugula leaves
1 mango, peeled and cut into long slices
1 avocado, peeled and sliced
1 tablespoon lime juice

Steps:

Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.

Nutrition Facts : Calories 278.3, Fat 21.6, SaturatedFat 3, Sodium 15.3, Carbohydrate 22.9, Fiber 5.7, Sugar 15.1, Protein 3

ARUGULA WITH PROSCIUTTO AND MANGO

Arugula with Prosciutto and Mango image

Categories Salad Fruit No-Cook Quick & Easy Mango Arugula Marsala Summer Prosciutto Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

Ingredients

2 mangoes, peeled, pitted, cubed
2 tablespoons dry Marsala
4 teaspoons extra-virgin olive oil
2 teaspoons Sherry wine vinegar
4 large bunches arugula, torn
1 tablespoon freshly grated Parmesan
12 paper-thin prosciutto slices

Steps:

Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI

Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini image

Provided by Susan Feniger

Categories Salad Chicken Mushroom Marinate Low Fat Bell Pepper Self

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves

Steps:

For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

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