Recipe by Holly Clegg, Trim & Terrific
Makes 6 servings
Substitute grilled chicken or crawfish for the shrimp—or leave it out for a vegetarian salad.
Prepare the rice according to package directions, omitting any oil and salt. Set aside. In a small bowl, mix together the vinegar, lemon juice, oil, basil, pepper and cayenne; set aside. In a large bowl, combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimientos, red onion and prosciutto, mixing well. Pour the dressing over the rice mixture, tossing to coat. Cover and refrigerate at least 2 hours before serving.