Rice Salad with Prosciutto and Artichokes

2 tablespoons white wine vinegar

3 tablespoons lemon juice

2 teaspoons Dijon mustard

2 tablespoons extra-virgin olive oil

4 cups cold, cooked white rice

1 (12 ounce) jar marinated artichoke hearts, drained and halved

3 ounces diced prosciutto

3 tablespoons minced fresh parsley

3 tablespoons chopped fresh basil

4 green onions, minced

1/4 cup freshly grated Parmesan cheese

pepper to taste

What You Need