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Artichoke Salad With Pesto Dressing

Italian.Chef's picture
Ingredients
  Watercress 1 Bunch (100 gm), washed
  Canned artichoke hearts 13 Ounce, drained (410 Gram)
  Tomatoes 4 , peeled and diced
  Bocconcini cheese 2 , sliced
  Pesto dressing 1 Tablespoon
  Basil leaves 2 Ounce (60 Gram)
  Olive oil 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Parmesan cheese 3 Tablespoon, grated
  Pine nuts 2 Tablespoon, toasted
Directions

1. Break watercress into small pieces and place in a bowl. Arrange artichokes, tomatoes and bocconcini cheese over watercress.
2. To make dressing, place basil, oil, garlic, Parmesan cheese and pine nuts in a food processor or blender and process until smooth. Drizzle over salad and toss gently to coat salad ingredients.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Watercress
Interest: 
Healthy
Preparation Time: 
30 Minutes
Servings: 
6

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