Name: Arugula and Spinach Salad with Prosciutto and Creamy Mango Dressing
Yield: Makes 4 servings
Ingredients: 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed); 4 teaspoons nonfat plain yogurt; 3 tablespoons rice wine vinegar; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 12 medium asparagus spears, trimmed and lower half peeled; 3 cups (3 ounces) baby spinach leaves; 8 arugula leaves; 1/4 fresh mango, finely diced; 2 teaspoons fresh chives, sliced into 1/2-inch lengths; 1/2 teaspoon olive oil; 3 ounces prosciutto, sliced into thin ribbons*; *To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by executive chef Mary Nearn of Miraval Life in Balance Spa.

Recipe notes

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