Close up view of rice salad with prosciutto, figs, gorgonzola and walnuts in a white serving bowl.

Rice Salad with Prosciutto, Figs, Gorgonzola and Walnuts

"Sizzlin' Summer Rice Salad Contest" Grand Prize Winner - Julie DeMatteo

  • Servings


  • 1 tablespoon olive oil
  • 1 cup walnut halves
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 3 ounces prosciutto, thinly sliced
  • 3 cups cooked medium grain brown rice, cooled to room temperature
  • ½ to ¾ cup good-quality Italian olive-oil & vinegar salad dressing
  • ¾ cup dried figs, chopped
  • ¾ cup gorgonzola cheese, crumbled


  • Pre-heat oven to 350°F.
  • In a pie pan, toss walnuts with olive oil, pepper and salt. Bake until toasted, stirring twice, 10 to 12 minutes.
  • Line a large baking pan with parchment paper or sprayed foil. Place prosciutto slices in a single layer on pan (don’t worry if they tear). Bake until browned and crisp, 8 to 10 minutes, removing pieces as they are done. Crumble into small pieces.
  • Toss rice with desired amount of salad dressing.
  • Stir in the figs, gorgonzola cheese, walnuts and prosciutto.

Nutrition Facts

  • Calories 330
  • Total Fat 17g
  • Cholesterol 25mg
  • Sodium 1000mg
  • Carbohydrates 35g
  • Dietary Fiber 4g
  • Protein 11g