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Rice Salad with Prosciutto and Artichokes

Valarie

"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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Ingredients

35 m servings 233 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 233 calories; 10.3 g fat; 28.8 g carbohydrates; 7.3 g protein; 12 mg cholesterol; 459 mg sodium. Full nutrition

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Reviews

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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...