Food

L'insalata Di Riso - How Italians Do Salad

L'insalata Di Riso

Many years ago when I started my journey learning more about my Italian heritage, I ran across a popular beach summer salad.  Those four words are intriguing enough as an American.  I'm pretty sure I've never been at the beach and san, "Man! I could go for a salad right now!"  Of course, since having it, I can totally understand.  It has a lot of ingredients, but more of a healthier version of salads we'd take to the beach like potato or macaroni salad.

I needed a place to put this recipe.  This is a pretty typical recipe for this salad; I've made a few tweaks to get away from ham.  I do like the taste of ham, but it is so fatty, I try to stay away.

• 1 1/2 cups cooked rice, cold, I used brown, but originally uses white
• 1 diced carrot
• 1/2 cup frozen peas
• salt to taste (I don't think I even added any)
• 3/4 cup diced turkey (substituted for prosciutto)
• 3/4 cup swiss cheese
• 1/2 cup thick sliced white mushrooms (calls for button mushrooms which I've only seen in AZ in a jar, non buono)
• 1/3 cup corn
• 1/3 cup green olives sliced
• 1/3 cup black olives
• 1/3 diced dill pickles
• 1/3 cup artichoke (this I did pull from a jar, costco has good artichokes at a good price)
• 1 1/2 tbsp olive oil
• 1 tsp thyme 
• 1 tsp oregano
• 4 hardboiled eggs (I used sliced, I've seen diced, sliced, quartered, whole, you name it)

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