Photo: Anna Pelzer
Rice Salad with Prosciutto and Artichokes
12 ingredients
35 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
565
Calories
21g
Protein
22g
Fat
75g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes