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Papaya-Ham Salad

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  Papayas 2
  Escarole head 1 Small
  Navel oranges 2 Large
  Prosciutto/Ham 1⁄2 Pound, shredded
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Tablespoon
  Wine vinegar 2 Tablespoon
  Dried tarragon 1⁄4 Teaspoon

Cut papayas in hall lengthwise and scoop out seeds.
Peel and cut lengthwise into narrow wedges, Separate escarole leaves; wash and dry thoroughly.
Line each of 6 salad plates with escarole leaves.
Arrange papaya wedges, orange sections and ham on top.
Beat together remaining ingredients and spoon over salads.

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