Rice Salad with Prosciutto and Artichokes recipe

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Ingredients

2 tablespoons white wine vinegar
3 tablespoons lemon juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
4 cups cold, cooked white rice
1 (12 ounce) jar marinated artichoke hearts, drained and halved
3 ounces diced prosciutto
3 tablespoons minced fresh parsley
3 tablespoons chopped fresh basil
4 green onions, minced
¼ cup freshly grated Parmesan cheese
pepper to taste

Nutrition Info

232.7 calories
carbohydrate: 28.8 g
cholesterol: 12.1 mg
fat: 10.3 g
fiber: 2.3 g
protein: 7.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 458.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended, set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese. Pour in dressing and stir to mix. Season to taste with pepper. Serve either chilled or at room temperature.

Recipe Yield

8 servings

Recipe Note

A great rice salad for a summer luncheon. Can be made the day before and refrigerated. I use frozen microwave rice for perfect rice in 3 minutes.

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