Artichoke Salad with Pesto Dressing Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Watercress1 Bunch (100 gm), washed
 Canned artichoke hearts13 Ounce, drained (410 Gram)
 Tomatoes4 , peeled and diced
 Bocconcini cheese2 , sliced
 Pesto dressing1 Tablespoon
 Basil leaves2 Ounce (60 Gram)
 Olive oil3 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Parmesan cheese3 Tablespoon, grated
 Pine nuts2 Tablespoon, toasted

Nutrition Facts

Serving size

Calories 212 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 10.2 mg

Sodium 205.6 mg8.6%

Total Carbohydrates 12 g3.9%

Dietary Fiber 4.7 g19%

Sugars 3.1 g

Protein 8 g16.7%

Vitamin A 37.1% Vitamin C 44.6%

Calcium 18.3% Iron 9.6%

*Based on a 2000 Calorie diet

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.
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