Mango Orange Dressing on Prosciutto Apple Salad

Mango Orange Dressing on Prosciutto Apple Salad

A regular reader of this blog recently wrote to thank me for the suggestion of using fruit salsa as an accompaniment to a salad instead of using a calorie-rich, oil based dressing. ( Just like here in a Low-Fat Chicken Taco Salad with Mango Salsa )

With that in mind, I attempted to make an oil free dressing for one of my favorite salads a couple of weeks back and this was the very successful result. The salad shown is my version of one that I recently had at a restaurant while on vacation and which I enjoyed very much. It really is a very balanced plate, incorporating the sweetness of the dressing, the saltiness of the prosciutto, the slightly bitter edge of the endive, the slightly sour tartness of a Granny Smith Apple and the pungent flavor of good Parmesan. Just delicious.

Mango Orange Salad Dressing

Makes about 1 cup

• 1 cup diced ripe mango
• pinch salt
• pinch white pepper
• pinch Chinese five spice powder
• 1/2 tsp ground chili paste (optional for those not fond of heat)
• 1/2 tsp finely minced garlic
• orange juice

Puree all ingredients except orange juice in a blender or food processor and puree until very smooth. Slowly add enough orange juice until the puree reaches the consistency of salad dressing. Serve over your favorite salad.

Prosciutto Apple Salad

Layer the components of the salad on the plate before drizzling with the Mango Orange Dressing.

• Boston lettuce leaves
• endive
• shaved prosciutto
• thinly sliced Granny Smith apple
• Parmesan cheese curls
• cracked black pepper

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