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Paella Salad


Paella Salad

Paella Salad

Yield

Makes 4 to 6 servings

Ingredients

Garlic Dressing
2-1/2 cups water
1 cup uncooked rice
1 teaspoon salt
1/4 to 1/2 teaspoon powdered saffron
2 cups cubed cooked chicken
1 cup cooked deveined medium shrimp (about 4 ounces)
1 cup diced cooked artichoke hearts
1/2 cup cooked peas
2 tablespoons chopped salami
2 tablespoons thinly sliced green onions
2 tablespoons chopped drained pimiento
1 tablespoon minced fresh parsley
Lettuce or fresh spinach leaves
1 large tomato, seeded and cubed (optional)

Preparation

  1. Prepare Garlic Dressing; set aside.
  2. Bring water to a boil in 1-quart saucepan. Stir rice, salt and saffron into water. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand until water is absorbed, about 5 minutes. Refrigerate until cool, about 15 minutes.
  3. Place cooled rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well. Pour dressing over salad; toss lightly to coat. Cover; refrigerate 1 hour.
  4. Arrange lettuce on large serving platter or individual serving plates; top with salad mixture. Garnish with tomato.

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