Artichoke and Prosciutto Salad

Name: Artichoke and Prosciutto Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 , 4 serving(s)
Ingredients: 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

Submitted by ddav0962

"I found this recipe in "1000 Classic Recipes for Every Cook" and hope to make this someday soon."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

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
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
¹⁄₂ teaspoon Dijon mustard
1 teaspoon clear honey
salt
pepper

directions

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.