Italian · Lunch
Rice Salad with Cured Meats (High-Protein)
An Italian rice salad built on cooled arborio rice tossed with seared pork loin, salami, prosciutto, cannellini beans, roasted bell pepper and celery, dressed in a lemon-mustard vinaigrette with parmesan and fresh parsley. Served cold, it combines cured-meat depth with bright acidity and substantial protein.
$6
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
651Calories
56.8gProtein
27.1gFat
54.2gCarbs
3.5gSugar
7.2gFiber
1848mgSodium
144mgChol
8.8gSat Fat
890mgPotassium
195mgCalcium
4.8mgIron
1.6mcgVitamin B12
24mgVitamin C
gluten-free
high-fiber
protein-rich
high-protein
gluten-free
Instructions
1
Prep
Dice pork loin chop, salami, prosciutto, roasted bell pepper and celery; set all aside on a plate.
2
Sear
Heat olive oil in a small skillet over medium-high heat and sear pork cubes 5 minutes, turning occasionally, until browned and no longer pink inside.
3
Toss
In a large bowl, combine cooled rice, seared pork, salami, prosciutto, beans, roasted pepper and celery. Whisk lemon juice, dijon mustard, salt and pepper together, pour over, and toss to coat evenly. Fold in parmesan flakes and parsley.
4
Plate
Mound salad on a plate and serve at cool room temperature or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g pork loin chop
- 1 1/2 cup280g cooked arborio rice, cooled
- 2 oz56g salami
- 2 oz56g prosciutto
- 2/3 cup120g cannellini beans, cooked and drained
- 1/2 cup60g roasted bell pepper
- 4 tbsp30g celery
- 2 tbsp20g parmesan
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp30ml olive oil
- 2 tsp10ml lemon juice
- 1 tsp1 tsp dijon mustard
- salt, to taste
- black pepper, to taste
