Whisk together vinegar, oil, garlic and pepper in medium bowl. Add artichoke hearts and toss to coat. Let stand 10 minutes.
Wrap slice of prosciutto around each cantaloupe wedge.
Drain artichoke hearts, reserve dressing. Pile artichokes at one end of large platter. Arrange prosciutto wrapped melon at other end of platter and arrange mozzarella, fennel and tomatoes in piles in middle. Drizzle reserved dressing and basil over cheese, fennel and tomatoes. Scatter Kalamata olives on platter and serve with toast.
Per serving (1/12 of platter); 101 grams, 133 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 12 mg Chol, 389 mg Sod, 16 g Total Carb, 2 g Total Sugar, 2 g Fib, 6 g Prot, 58 mg Calc.
Weight watchers PointsPlus value: 3
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 18 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3mg||1 %|
|Sodium 186.8mg||6 %|
|Potassium 144.9mg||4 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 11.4g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
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