Orange Chickpea Prosciutto Salad Recipes

CRISPY PROSCIUTTO AND ORANGE SALAD

Crispy Prosciutto and Orange Salad image

Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.

Provided by Cheri Liefeld

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons champagne vinaigrette
1 tablespoon honey
4 slices prosciutto
4 cups arugula
3 oz chèvre (goat) cheese, crumbled (3/4 cup)
1/3 cup slivered almonds, toasted
2 oranges, peeled, sectioned
12 pitted dates, chopped
4 pitted dates, quartered, if desired

Steps:

Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
Meanwhile, toss arugula with vinaigrette.
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.

Nutrition Facts : ServingSize 1 Serving

ORANGE, CHICKPEA & PROSCIUTTO SALAD

Orange, chickpea & prosciutto salad image

Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it's a riot of colour and texture

Provided by Esther Clark

Categories Lunch, Starter

Time 20m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 12

Ingredients

50ml extra virgin olive oil
1 lemon, juiced
1 tsp honey
400g can chickpeas, drained and rinsed
½ small bunch of parsley, finely chopped
1 tsp coriander seeds, crushed
2-3 small oranges, peeled and sliced
50g rocket
2 x 125g balls buffalo mozzarella
80g prosciutto
30g hazelnuts, toasted and chopped
crusty bread, to serve

Steps:

Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.
Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.

Nutrition Facts : Calories 500 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium

CHICKPEA PANCETTA SALAD WITH CRAN-ORANGE VINAIGRETTE

Chickpea Pancetta Salad with Cran-Orange Vinaigrette image

When it comes to holiday-worthy salads, this one really fills the bill. The colorful mix of dried cranberries, orange segments, salad greens and red pepper looks beautiful on the table.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1/2 cup white cranberry juice
2 tablespoons white balsamic vinegar
1/4 cup dried cranberries
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons grated orange zest
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup olive oil
SALAD:
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 small sweet red pepper, chopped
1/2 cup dried cranberries
2 green onions, chopped
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
6 ounces diced pancetta or bacon
8 cups spring mix salad greens
1/3 cup chopped walnuts, toasted
16 orange segments

Steps:

Place the first eight ingredients in a blender; cover and pulse until smooth. While processing, gradually add oil in a steady stream., In a small bowl, combine the beans, red pepper, cranberries, onions, basil and parsley. Pour 1/3 cup dressing over bean mixture; refrigerate for at least 1 hour. Refrigerate remaining dressing., In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine salad greens and 1/4 cup dressing; toss to coat. Divide among eight salad plates. Top with bean mixture, pancetta and walnuts. Top with oranges. Serve with remaining dressing.

Nutrition Facts : Calories 302 calories, Fat 20g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 555mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.

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