Paella Salad

Makes 4 to 6 servings

	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)

Prepare Garlic Dressing; set aside.
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.
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.
Arrange lettuce on large serving platter or individual serving plates; top with salad mixture. Garnish with tomato.

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