Ingredients:
2 cups cooked, chilled basmati or other white rice
3 cups trimmed arugula leaves
7 ounces roasted red peppers, drained and chopped
1 cup fresh orange sections, cut in 1/2-inch chunks
1/2 cup thinly sliced Prosciutto di Parma cut in strips (about 1/2 cup)
1/2 cup sliced green onions (scallions)
1/3 cup Lemon Vinaigrette (recipe follows)

Preparation:
In a large bowl, combine rice, arugula, red peppers, orange chunks, Prosciutto di Parma and green onions. Toss with Lemon Vinaigrette and serve on a bed of romaine lettuce leaves, if desired. If made ahead of time, combine all ingredients except the arugula; cover and refrigerate up to 1 day; toss in arugula just before serving.

Lemon Vinaigrette: In a cup, combine 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon sugar and 1/4 teaspoon ground black pepper.