Chargrilled Vegetable Salad

• 5 oz baby arugula
• 2 oz croutons
• 2.5 oz chargrilled eggplant, drained
• 2.5 oz marinated artichokes, drained, halved
• 2 oz chargrilled peppers, drained, sliced
• 2 oz sun-dried tomatoes, drained
• 2 oz kalamata olives
• None None Dressing
• 1/4 cup olive oil
• 2 tbsp fresh basil leaves
• 2 tbsp lemon juice
• 6 None anchovy fillets, drained
• 3.5 oz feta cheese, crumbled, to serve
• None None prosciutto and crusty bread, to serve

1. In a large bowl, combine arugula, croutons, vegetables and olives.
2. Place olive oil, basil, lemon juice and anchovy fillets in a food processor or blender. Process until smooth. Season. Drizzle over salad and toss well.
3. Top with feta and serve with prosciutto and crusty bread.

arugula, croutons, artichokes, peppers, tomatoes, olives, dressing, olive oil, basil, lemon juice, anchovy, feta cheese, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32501 (may not work)