Rice with Prosciutto, Roasted Peppers and Provolone Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			DRESSING: 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon kosher salt 1 teaspoon dried oregano SALAD: 4 cups cooked long-grain white or brown rice 10 slices prosciutto 1/3 pound provolone cheese, diced 7 oz jarred roasted red peppers, diced 1 cup chopped pitted kalamata olives 1 teaspoon kosher salt 1 bulb fennel, diced small 1/2 cup chopped fresh basil
			DRESSING: In a large bowl, whisk together the olive oil, vinegar, salt and oregano. SALAD: In a large bowl add the cooked rice, prosciutto, cheese, peppers, olives, salt, fennel and basil. Add dressing then toss well to coat. Allow to sit at room temperature for 15 minutes to let the flavors marry.