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Arugula and Prosciutto Salad

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

Ingredients

Ingredients Weights Measures
arugula 6 lb. + 4 oz. 6-1/4 gal.
fresh mozzarella cheese, cut into 1/4-inch-thick slices 12 lb. + 8 oz. -
KRAFT Balsamic Vinaigrette Dressing 3 lb. 1-1/2 qt.
red onions, thinly sliced 1 lb. + 8 oz. 1-1/2 qt.
pine nuts, toasted 1 lb. + 8 oz. 3 cups
navel oranges, peeled, sectioned 6 lb. + 4 oz. 3 qt.
thinly sliced prosciutto, rolled up 6 lb. + 4 oz. -

Directions

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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