Italian Rice Salad Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Water2 Cup (32 tbs)
 Salt1 Teaspoon
 Uncooked long-grain rice1 Cup (16 tbs)
 Thinly sliced zucchini2 Cup (32 tbs)
 Canned artichoke hearts14 Ounce, drained and halved (1 Can)
 Sliced carrots1 1⁄2 Cup (24 tbs)
 Chopped sweet green pepper1 Cup (16 tbs)
 Ripe olives3⁄4 Cup (12 tbs), sliced
 Sliced radish1⁄2 Cup (8 tbs)
 Chopped green onion1⁄2 Cup (8 tbs)
 Bottled italian dressing3⁄4 Cup (12 tbs)
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Diced cooked ham3 Cup (48 tbs)
 Anchovies1⁄4 Cup (4 tbs)
 Tomato wedges4

Nutrition Facts

Serving size

Calories 884 Calories from Fat 487

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 99 mg

Sodium 2339.7 mg97.5%

Total Carbohydrates 62 g20.8%

Dietary Fiber 9.9 g39.4%

Sugars 5.9 g

Protein 33 g65.4%

Vitamin A 183.9% Vitamin C 95.6%

Calcium 14.2% Iron 30.2%

*Based on a 2000 Calorie diet


1. Combine the water, the 1/4 cup Italian dressing and the salt in a medium-size saucepan. Bring to boiling; add the rice. Cook the rice mixture for 10 minutes or until tender yet firm. Spoon the rice into a large glass or ceramic bowl.
2. Add the zucchini, artichoke hearts, carrots, green pepper, sliced olives, radishes, green onion and the 3/4 cup Italian dressing to the rice; toss until well blended. Let the rice mixture stand at room temperature for at least 2 hours.
3. Add the mayonnaise or salad dressing and the ham to the rice mixture and toss until well blended. Spoon the salad onto a serving platter. Garnish with the anchovies and tomato wedges.