Artichoke and Prosciutto Salad

Last week my daughter Kristin sent me the sweetest text reminiscing about an artichoke dip I used to make. Since then, I have been craving artichokes. I debated about making the dip but decided to make something lower in calories and healthier - an artichoke and prosciutto salad. This wholesome salad was so delicious with its contrasting flavors and textures that I was able to relieve my artichoke cravings without indulging in a high calorie dip.
                             
                                                    artichoke & prosciutto salad
                                                                 adapted from
                                                                       Salad
                                                                    Love Food

ingredients 
9 3/4 canned artichoke
   hearts, drained
4 small tomatoes
1 oz. sun-dried tomatoes
   in oil, drained
1 1/2 oz. prosciutto
1 tbsp. black olives, halved
handful of fresh basil sprigs
crusty bread, to serve

for the dressing 

3 tbsp. olive oil
1 tbsp.  white wine vinegar
1 garlic clove, crushed
1/2 tsp. mild mustard
1 tsp. honey
salt and pepper to taste

Make sure the artichoke hearts are drained, then cut them into quarters and place in a serving bowl. Cut each fresh tomato into wedges.  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 sprigs whole for garnishing,  tear the remainder of the leaves into small pieces and add to the containing the other salad ingredients.

To make the dressing,  place all the ingredients in a screw-top jar and shake vigorously until they are well blended.

Pour the dressing over the salad and toss together. Garnish the salad with a few basil sprigs and serve with crusty bread.

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