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.

Ingredients:

• 2 packages saffron yellow rice (10 ounces, total)
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried basil leaves
• 1/8 teaspoon pepper
• Dash of cayenne
• 1 pound medium shrimp, peeled and cooked
• 1 can quartered artichoke hearts, drained
• (14 ounces)
• 3/4 cup green bell pepper, chopped
• 1 cup frozen green peas, thawed
• 1 cup tomato, chopped
• 1 jar diced pimientos, drained (2 ounces)
• 1/2 cup red onion, chopped
• 2 ounces prosciutto, chopped

Instructions:

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.