Watercress and rocket salad with prosciutto and mango

1 servings

Ingredients

Quantity Ingredient
2 Ripe mangoes; peeled, pitted,
; cubed
2 tablespoons Dry Marsala
4 teaspoons Extra-virgin olive oil
4 teaspoons Red wine vinegar
2 larges Bunches rocket; torn
2 larges Bunches watercress
1 tablespoon Freshly grated Parmesan
12 Paper-thin prosciutto slices

Directions

Combine the mango pieces and Marsala in medium bowl and chill until cold, about 1 hour.

Whisk the oil and vinegar in large bowl. Add the rocket leaves and watercress and toss well to coat the leaves with the dressing. Season with salt and pepper and add the parmesan cheese.

Grill or microwave the prosciutto slices until crisp. Crumble the prosciutto and set aside.

Divide the salad among serving platters and spoon mangoes and any juice over the leaves. Finally, add the crumbled prosciutto and serve immediately.

Converted by MC_Buster.

Per serving: 169 Calories (kcal); 18g Total Fat; (91% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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