Arugula and Prosciutto Salad

Arugula and Prosciutto Salad
50 servings, 2-1/2 cups each


Ingredients Weights Measures
arugula - -
fresh mozzarella cheese, cut into 1/4-inch-thick slices - -
KRAFT Balsamic Vinaigrette Dressing - -
red onions, thinly sliced - -
pine nuts, toasted - -
navel oranges, peeled, sectioned - -
thinly sliced prosciutto, rolled up - -


FOR each serving: Toss 2 cups of the arugula with 4 oz. of the mozzarella cheese and 2 Tbsp. of the dressing. Place on serving plate.

TOP with 1/2 oz. of the onion, 1 Tbsp. of the pine nuts, 1/4 cup of the oranges and 2 oz. of the prosciutto.

Kraft Kitchens Tips

Jazz It Up
For stronger citrus flavor, mix 3 cups freshly squeezed orange juice (or 2 Tbsp. orange juice for trial recipe) with the dressing. For each salad, toss the arugula and mozzarella cheese with 3 Tbsp. of the dressing mixture.
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