Paella Salad the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|1||cup uncooked rice|
|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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