"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." — Valarie
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white wine vinegar
extra-virgin olive oil
cold, cooked white rice
1 (12 ounce) jar
marinated artichoke hearts, drained and halved
minced fresh parsley
chopped fresh basil
green onions, minced
freshly grated Parmesan cheese
pepper to taste
At first I thought this was okay, but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher, but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great, but the dressing needs adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Salad with Prosciutto and Artichokes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
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