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Ingredients
  • subheading: Dressing:
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • subheading: Salad:
  • 4 cups cooked long-grain white or brown rice
  • ⅓ pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 ½ cups)
  • ⅓ pound provolone cheese, diced (about 1 cup)
  • 3 jarred roasted red peppers, diced (about 1 cup)
  • 1 cup frozen peas, thawed
  • 1 cup chopped pitted kalamata olives
  • 1 teaspoon kosher salt
  • 1 bulb fennel, diced small
  • One 6.7-ounce jar oil-packed tuna, drained, optional
  • ½ cup chopped fresh basil, optional
  • 4 hard-boiled eggs, peeled and quartered, optional
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