Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing

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Ingredients for 4 servings

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.

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