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Paella Salad
Paella Salad
Yield: Makes 4 to 6 servings
Ingredients:
Garlic Dressing (recipe follows)
2-1/2cups water
1cup uncooked rice
1teaspoon salt
1/4to 1/2 teaspoon powdered saffron
2cups cubed cooked chicken
1cup cooked deveined medium shrimp (about 4 ounces)
1cup diced cooked artichoke hearts
1/2cup cooked peas
2tablespoons chopped salami
2tablespoons thinly sliced green onions
2tablespoons chopped drained pimiento
1tablespoon minced fresh parsley
Lettuce or fresh spinach leaves
1large 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.
Garlic Dressing
Yield: Makes 1 cup
Ingredients:
3/4cup olive or vegetable oil
1/4cup white wine vinegar
1clove garlic, pressed
1teaspoon salt
1/2teaspoon black pepper
Preparation:
1.Mix all ingredients in tightly covered jar. (Dressing can be refrigerated up to 2 weeks.)
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