Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for Italian salad recipes:

olive oil, for cooking
4 slices prosciutto
2 onions, cut into wedges
1 clove garlic, crushed
250 g (8 oz.) cherry tomatoes
1 yellow capsicum, cut into squares
1 green capsicum, cut into squares
180 g (6 oz.) marinated artichoke hearts, halved
100 g (3 1/2 oz.) black olives
150 g (5 oz.) rocket leaves
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Parmesan shavings, to serve

Directions for Italian salad recipes:

1. When you want to start cooking the Italian salad recipes, you should first start by heating the wok until it becomes very hot, then add 2 teaspoons of the oil and swirl it around to coat the side. Stir-fry the prosciutto until crisp and golden. Drain on paper towels and crumble.

2. Reheat the wok, then add 2 teaspoons of the oil and stir-fry the onion and the garlic over high heat for 3 or 4 minutes, or until tender.

3. Stir in the tomatoes, the capsicum and the artichokes, and cook for 4 or 5 minutes, or until tender. Add the olives and rocket and stir-fry until the rocket has just wilted.

4. Combine the vinegar and olive oil, and season. Pour into the wok and toss thoroughly. Serve immediately, sprinkled with the prosciutto and Parmesan shavings.

Nutritional Value for Italian salad recipes:

Protein 7.5 g;
Fat 20 g;
Carbohydrate 5 g;
Dietary Fibre 3.5 g;
Cholesterol 10mg;
Energy 870kJ (210cal)