Paella Salad
the Editors of Publications International, Ltd.
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
- 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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