Paella Salad

Submitted by Calista

• Ready In: 1hr
• Ingredients: 18
• Serves: 4

ingredients

• 591.47 ml water
• 4.92 ml salt
• 1.23-2.46 ml powdered saffron
• 473.18 ml diced, cooked chicken
• 236.59 ml cooked deveined medium shrimp (about 4 ounces)
• 236.59 ml diced, cooked artichoke heart
• 118.29 ml cooked peas
• 29.58 ml chopped salami
• 29.58 ml thinly sliced green onions
• 29.58 ml chopped, drained pimientos
• 14.79 ml minced fresh parsley
• lettuce or fresh spinach leaves
• 1 large tomatoes, seeded and cubed

• Garlic Dressing

• 177.44 ml olive oil or 177.44 ml vegetable oil
• 59.14 ml white wine vinegar
• 4.92 ml salt
• 2.46 ml pepper
• 1 clove garlic, pressed

directions

1. Prepare Garlic Dressing: Mix all dressing ingredients together in tightly covered jar (Can be refrigerated up to 2 weeks).
2. Place water in 1 quart saucepan; heat to boiling.
3. Stir rice, salt and saffron into water.
4. Reduce heat; cover and simmer 20 minutes.
5. Remove from heat; let stand until water is absorbed, about 5 minutes.
6. Refrigerate until cool, about 15 minutes.
7. Place rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well.
8. Pour dressing over salad; toss lightly to coat.
9. Cover and refrigerate 1 hour.
10. Arrange lettuce on large serving platter or 4 servings plates; top with salad mixture.
11. Garnish with cubed tomato.