Authentic Italian Arugula Salad Recipe with Artichokes and Prosciutto | Culinary Butterfly

Ingredients

• 4 cups arugula lettuce (add baby spinach if desired)
• 2 cups portabello mushrooms, sliced
• 12 slices prosciutto ham, halved (add more if you like)
• 12 artichoke hearts, drained and sliced
• 1/3 cup shredded parmesean cheese
• light olive oil (drizzled over salad)
• lemon juice (squeezed over salad)
• sea salt (sprinkled over salad)
• 3 tablespoons butter