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Paella Salad

Artichoke marinade acts as the well-seasoned dressing in this quick salad.


Makes 6 servings


1 cup uncooked rice
1/4 teaspoon ground turmeric
1 can (about 14 ounces) chicken broth
1 tablespoon minced onion
1/4 teaspoon dried oregano
1 jar (6 ounces) marinated artichoke hearts, undrained
1 cup small shrimp, peeled, deveined and cooked
1/2 cup cooked peas
1 jar (2 ounces) sliced pimientos, drained and cut into 1/4-inch pieces
2 ounces pepperoni, cut into thin julienne strips
Black pepper
Butter lettuce leaves for garnish
1 tablespoon olive oil (optional)
1/2 tablespoon white wine vinegar (optional)


  1. Combine rice, turmeric and chicken broth in 2-quart pan. Cover. Bring to a boil. Reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Spoon into large bowl. Add onion and oregano. Drain artichoke heart marinade over rice and fluff with fork; let stand until cool. Add artichoke hearts, shrimp, peas, pimientos and pepperoni; toss gently. Season with salt and pepper to taste. Place salad in serving bowl. Tuck lettuce leaves around edge of bowl just before serving. (If made ahead, stir in olive oil and vinegar; cover and refrigerate up to 24 hours. Rice absorbs extra dressing upon standing.)

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