Honeycrisp Arugula And Prosciutto Salad Recipes

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ARUGULA PARMESAN PROSCIUTTO SALAD



Arugula Parmesan Prosciutto Salad image

This very simple arugula Parmesan prosciutto salad is one that I enjoy often. It's the quickest salad to put together because the dressing is made à la minute - right on top of the greens instead of being mixed in a bowl.

Provided by Meredith

Categories     Side Dishes     Salads

Time 10m

Number Of Ingredients 7

4 ounces sliced prosciutto
5 ounces baby arugula
olive oil
juice from ½ lemon
salt
freshly ground cracked black pepper
2 ounces shaved Parmigiano-Reggiano cheese

Steps:

  • Cut the slices of prosciutto into 2- to 3-inch pieces. Heat a large non-stick skillet over medium-high heat. Place the prosciutto in the hot pan and cook for a few minutes on each side, until crispy (the prosciutto will crisp up even more once it cools). Transfer the prosciutto to a paper towel lined plate.
  • Place the arugula in a large bowl. Drizzle with olive oil and the lemon juice and season with salt and freshly ground black pepper. Toss the arugula to coat it with the dressing and add the Parmigiano-Reggiano cheese.
  • Top with the crispy prosciutto, or plate on individual serving dishes and then top with the crispy prosciutto.

Nutrition Facts : Calories 214 kcal, Carbohydrate 2 g, Protein 10 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 570 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HONEYCRISP, ARUGULA, AND PROSCIUTTO SALAD



Honeycrisp, Arugula, and Prosciutto Salad image

If you have never had a honeycrisp apple, get one now!!! They only come around once a year and they really live up to their name!! They are sweet, tart, firm and crisp with a honey flavor. They are the best apples on the planet!! I made this salad with the beloved honeycrisp apple and a balsamic dressing with ceylon cinnamon. Ceylon cinnamon is citrusy and less strong than cassia cinnamon so it is subtle in this dressing. I hope you like my salad!

Provided by ChefLee

Categories     Apple

Time 10m

Yield 1 large bowl salad, 4 serving(s)

Number Of Ingredients 12

2 honeycrisp apples, with skin on and chopped into bite-size cubes
3 cups baby arugula
5 slices prosciutto, sliced into pieces
1 tablespoon raw honey
3 tablespoons balsamic vinegar
2 tablespoons light olive oil
1/2 teaspoon ceylon cinnamon
3 scallions, chopped (green onions)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pomegranate juice
2 -3 tablespoons parmigiano-reggiano cheese, grated (optional)

Steps:

  • Put the arugula, proscuitto, onions, and apples into a large salad bowl.
  • Mix together all of the dressing ingredients in a little bowl and pour over the salad.
  • Toss to coat.
  • Top with grated parmigiano reggiano (optional).

Nutrition Facts : Calories 119.9, Fat 7, SaturatedFat 1, Sodium 152.4, Carbohydrate 15.5, Fiber 2.4, Sugar 12.1, Protein 0.8

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO



Arugula Salad With Chopped Egg and Prosciutto image

This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb's lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as "wild" arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar or sherry vinegar
Kosher salt and black pepper
8 ounces arugula (about 4 large handfuls), washed and dried
4 (8-minute) boiled eggs, cooled in ice water and peeled
8 thin slices prosciutto (3 ounces), optional

Steps:

  • Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
  • Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
  • Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

PROSCIUTTO-ARUGULA SALAD WITH WARM PLUMS



Prosciutto-Arugula Salad with Warm Plums image

Salty prosciutto and sweet, warm plums become a magical mix in this arugula salad that comes together quickly.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 9

1 pound (about 8) small red plums
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon freshly picked thyme leaves
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 small bunch arugula, stems trimmed
1/2 pound thinly sliced prosciutto

Steps:

  • Slice the plums in half, and remove pits. Transfer plum halves to a mixing bowl. Add the salt, pepper, and thyme.
  • Heat the olive oil in a large skillet set over medium heat. Add the plum halves, cut-sides down, and cook, shaking skillet often, until plums release their juices but still hold together, 5 to 6 minutes. Add the wine and balsamic vinegar; cook until the juice slightly thickens, about 2 minutes more.
  • Arrange arugula in a mound on a serving platter. Drape the prosciutto over the arugula. Spoon the plums and sauce over the arugula and the prosciutto, and serve.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR



Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories     Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

  • Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
  • Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
  • Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
  • Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

CANTALOUPE, PROSCIUTTO, AND ARUGULA SALAD



Cantaloupe, Prosciutto, and Arugula Salad image

This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 12

1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Steps:

  • In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
  • In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
  • Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

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

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.

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