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Rice Salad with Prosciutto and Artichokes

SUBMITTED BY: Valarie PHOTO BY: RUBES1

"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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  35 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/4 cup freshly grated Parmesan cheese
  • pepper to taste

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2007 by RUBES1
At first I thought this was okay, but it did taste better the next day. I made it with red... MORE


 
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Recipe Submitter:

Valarie
Cooking Level: Beginning
Home Town: Rancho Palos Verdes, California, USA
Living In: Westlake Village, California, USA
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Nutritional Information
Rice Salad with Prosciutto and Artichokes

Servings Per Recipe: 8

Amount Per Serving

Calories: 234

  • Total Fat: 10.5g
  • Cholesterol: 12mg
  • Sodium: 469mg
  • Total Carbs: 28.6g
  •     Dietary Fiber: 2.3g
  • Protein: 7.4g

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