Italian · Lunch
Rice Salad with Cured Meats
Cold rice salad combining seared pork loin, salami, prosciutto, sun-dried tomatoes, black olives, and shaved Parmesan dressed with olive oil and red wine vinegar. Fresh parsley and basil finish this room-temperature Italian dish.
$6
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
608Calories
38.8gProtein
32.5gFat
40.9gCarbs
4.4gSugar
3.1gFiber
1561mgSodium
117mgChol
9.7gSat Fat
642mgPotassium
222mgCalcium
3.4mgIron
1.6mcgVitamin B12
7.2mgVitamin C
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Dice the pork loin, chop the salami and prosciutto, slice the sun-dried tomatoes, and mince the garlic and basil.
2
Sear the pork over medium-high heat in half the olive oil for 6 minutes, turning occasionally, until browned on all sides and cooked through.
3
Cool the seared pork at room temperature for 15 minutes until no longer hot.
4
Combine the cooled rice, pork, salami, prosciutto, sun-dried tomatoes, olives, and parsley in a bowl. Whisk the remaining olive oil, vinegar, garlic, salt, and pepper together, pour over, and toss until coated. Top with shaved Parmesan and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork loin
- 1 1/2 cup260g cooked white rice, cooled
- 1.4 oz40g salami
- 1.4 oz40g prosciutto
- 1 oz30g sun-dried tomatoes
- 1 oz30g black olives
- 1 oz28g Parmesan
- 2 tbsp2 tbsp olive oil, divided
- 2 tbsp2 tbsp red wine vinegar
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp basil
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
