Servings:
Serves 4 Servings
Ingredients
Rice Salad
- 1 pound arborio rice
- 1/2 pint grape tomatoes
- 1 cup marinated artichokes
- 1/2 cup salami
- 1/2 cup provolone
- 1/2 cup green cernigola olives
- 8 ounce gardinera
- 4 ounce herbs
- 4 ounce salt and pepper
Ingredients for Vinaigrette
- 1 pound arborio rice
- 1/2 pint grape tomatoes
- 1 cup marinated artichokes
- 1/2 cup salami
- 1/2 cup provolone
- 1/2 cup green cernigola olives
- 8 ounce gardinera
- 4 ounce herbs
- 4 ounce salt and pepper
- 3 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 1/2 cup olive oil
- 1/2 cup chopped herbs
- 1/2 cup sea salt and pepper
Preparation
Baking Directions:
In a pot of boiling salted water, add the rice, stir and bring back to a boil — uncovered — stirring occasionally for 10-13 minutes or until tender.
Strain the rice and rinse under cold water.
In another bowl whisk vinegar, lemon juice, olive oil, fresh herbs, salt and pepper — add rice ,vegetables, salami and cheese to large mixing bowl.
Pour the vinaigrette over the rice and vegetables, toss and season with salt and pepper to taste.
Tips:
Note: This salad should be made the night before, stored in a bowl or plastic container and chilled in the refrigerator covered with plastic wrap.
