Artichoke Salad with Pesto Dressing
|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|
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.