Easy Mandarin Orange Salad With Prosciutto

A salad in a white bowl with arugula, prosciutto, mandarin orange segments, walnuts, dollops of goat cheese, and fresh dill, on a marble surface with a wooden board partially visible.

5 from 1 vote

Easy Mandarin Orange Salad With Prosciutto

This easy Mandarin Orange Salad is packed with juicy mandarin oranges, peppery arugula, creamy goat cheese, and a zippy lemon vinaigrette. It’s fresh, flavorful, and perfect for a quick lunch or an easy side dish.

Prep Time10

Total Time10

Course: main dish, Salad, Side Dish

Cuisine: American

Diet: Low Calorie, Low Fat

Servings:

Calories: 183kcal

Author: Sarah Jenkins

Ingredients

Simple Lemon Vinaigrette Dressing Ingredients

¼ cup lemon juice (from about 2 lemons)
1 teaspoon sugar (or honey)
2 teaspoon dijon mustard
¼ teaspoon salt plus more to taste
⅛ tsp black pepper freshly ground
¼ cup extra virgin olive oil

Mandarin Orange Salad Ingredients

5 oz baby arugula
½ cup shaved fennel
⅛ cup thinly sliced red onions
8 oz packaged mandarin oranges in juice or water (not syrup!)
4 oz prosciutto thinly sliced into ribbons
2 oz goat cheese crumbled
¼ cup candied walnuts
fennel fronds and lemon zest for garnish

Instructions

Add the ¼ cup fresh lemon juice, 1 teaspoon sugar, 2 teaspoon dijon mustard, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and ¼ cup extra virgin olive oil to a bowl. Whisk until well combined.
Place the arugula in a large salad bowl. Add about one-quarter of the dressing to the arugula and toss to coat. Transfer the dressed arugula to a large serving bowl.
Add the 8 oz mandarin oranges, ½ cup shaved fennel, prosciutto ribbons, ⅛ cup red onions, 4 oz crumbled goat cheese, and ¼ cup candied walnuts. Add fennel fronds for garnish. Use the extra salad dressing when adding to individual servings or salad bowls.

Notes

Pat the orange slices dry before adding to the salad so that you don't water down the greens/dressing.
Start by adding just ¼ of the dressing. You don't want your salad to be too soggy and you can always add more if you need to, or it can be added to individual bowls.
If making ahead, prepare all the ingredients but store in separate containers in the fridge until ready to serve. Then toss the arugula with the dressing and top with the remaining salad ingredients.
Use store-bought dressing to make this easier - any light vinaigrette will work, as will poppy seed, and even sesame dressing.

Nutrition