ARTICHOKE AND PROSCIUTTO SALAD

Artichoke and Prosciutto Salad image

Provided by ddav0962

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

9 1/2 ounces artichoke hearts packed in oil, drained
4 small tomatoes
1/2 cup sun-dried tomato packed in oil
1 1/2 ounces prosciutto
1/4 cup pitted black olives, halved
basil leaves
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
1/2 teaspoon Dijon mustard
1 teaspoon clear honey
salt
pepper

Steps:

Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
Make the Dressing:.
Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
Pour over the salad and toss together.
Garnish with whole basil leaves and serve.

Nutrition Facts : Calories 151.7, Fat 13.2, SaturatedFat 1.8, Sodium 121.8, Carbohydrate 9, Fiber 2.2, Sugar 3.9, Protein 1.6