Ingredients and Weight:
- Arborio rice: 1 lb
- Cherry tomatoes (halved): 1 lb
- Cucumbers (diced): 1 lb
- Bell peppers (diced): 1 lb
- Red onion (diced): 1/2 lb
- Mozzarella cheese (cubed): 1/2 lb
- Prosciutto (chopped): 1/4 lb
- Italian dressing: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the rice according to package instructions. Let cool.
- In a large bowl, combine the rice, tomatoes, cucumbers, bell peppers, red onion, mozzarella, and prosciutto.
- Pour the Italian dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15g
- Protein: 15g
- Carbohydrates: 50g
Dish Characteristics:
- Refreshing and flavorful
- Balanced combination of textures and flavors
- Colorful and visually appealing
- Suitable for vegetarians by omitting the prosciutto
User Comments:
- "This salad is a perfect summer dish! It's light, refreshing, and packed with flavor." - Amanda
- "I love the combination of the sweet tomatoes and the salty prosciutto. It's a great dish for a party." - John
- "I'm not usually a big fan of rice salad, but this one is an exception. It's so flavorful and satisfying." - Sarah
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have Italian dressing, you can make your own by mixing olive oil, vinegar, Dijon mustard, salt, and pepper.
- If you want a spicier salad, you can add some chopped jalapeño peppers.
- Serve the salad immediately or chill for up to 3 days.
