Rice Salad with Prosciutto and Artichokes

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.

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 233 Calories

Ingredients

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

Recipe Instructions

Step 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.