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Prosciutto and Artichoke Arugula Salad

Prosciutto and Artichoke Arugula Salad

Prosciutto di Carpegna, marinated artichokes, cherry tomatoes, cucumber, sliced red onions, arugula, and olives all tossed with a fig balsamic vinaigrette.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups baby arugula
  • 1 cup sliced cucumbers
  • ¼ cup sliced red onions
  • ¼ cup pitted olives
  • 4 marinated artichoke hearts
  • 1 cup halved cherry tomatoes
  • 3 ounces sliced prosciutto di Carpegna PDO

For the Fig Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup fig balsamic vinegar or regular balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar or blending them in a food processor or blender.
  • Put all the arugula in a large bowl, or on a large platter. Toss the arugula with the tomatoes, cucumbers, olives, onions, and artichokes. Top the salad with the prosciutto di Carpegna PDO. Drizzle on as much vinaigrette as you like.

Nutrition

Calories: 300kcal
Keyword pork
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