Green Salad With Goat Cheese, Artichoke Hearts and Migas

Course : Salads
Serves: 10
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4 jars artichoke hearts -- well drained
12 tablespoons extra virgin olive oil
4 cloves garlic -- minced
3 tablespoons oregano -- minced
6 ounces prosciutto -- thinly sliced
5 cups crustless baguette -- 1/2 inch- piseces -- from 1- 16oz loaf
6 cups romaine lettuce -- bite sized pieces
4 cups arugula -- 2 bunches
2/3 cup red onion -- sliced
4 tablespoons sherry vinegar or balsamic
1 1/2 cups goat cheese -- soft crumbled

Preparation / Directions:

Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon minced oregano. Refrigerate at least 2 hours and up to 6 hours tossing occasionally. Heat remaining 6 tablespoons oil in skillet over medium high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium low, stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. remove from heat. Season with pepper; sprinkle lightly with salt. Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.


Nutritional Information:

287 Calories (kcal); 24g Total Fat; (73% calories from fat); 12g Protein; 7g Carbohydrate; 30mg Cholesterol; 555mg Sodium

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