Rice Salad with Prosciutto and Artichokes

Rice Salad with Prosciutto and Artichokes

Valarie 0

"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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35 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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 ...

Because of the first reviewer's comments, I made the following revisions for an extra flavor-boost: First, I used a blend of half brown basmati, half black rice (healthier as well). I cooked the...