| * Exported from MasterCook *
Paella Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entreés & Main Dishes Foods From Spain
Poultry Salads
1/2 cup of medium or short-grained white rice
1/4 teaspoon of salt
1/8 teaspoon of crumbled saffron threads
1 (10-ounce) package of green peas
1 tablespoon of extra-virgin olive oil
2 cloves garlic, finely chopped (about 2 teaspoons)
3 cups of diced cooked chicken and/or cooked peeled shrimp (about 1 pound)
1/2 (8-ounce) package chorizo, quartered lengthwise and cut crosswise in 1-inch pieces (about 3/4 cup) or 1/2 (8-ounce) package pepperoni, quartered lengthwise and cut crosswise in 1-inch pieces (about 3/4 cup)
1/2 cup of pitted small green Spanish olives
1/2 cup of piquillo peppers, cut in small pieces
8 cups mixed salad greens
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SHERRY-PAPRIKA DRESSING
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Spanish paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a 2-quart saucepan, over high heat, bring 1 cup water, rice, salt and saffron to a boil. Cover and reduce heat to low; cook for 10 minutes. Add peas; cook until rice has absorbed all the liquid, about 5 minutes longer. Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon of the oil. Add garlic; cook and stir until golden. Stir in chicken and/or shrimp and chorizo until hot, about 5 minutes. Remove from heat; stir in olives, piquillo peppers and Sherry-Paprika Dressing. Arrange greens on a large platter. Spoon mixture onto greens; serve warm.
Sherry-Paprika Dressing: In a small bowl, combine ingredients and mix well.
Source: Foods From Spain
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Per Serving (excluding unknown items): 619 Calories; 29g Fat (41.3% calories from fat); 48g Protein; 43g Carbohydrate; 10g Dietary Fiber; 114mg Cholesterol; 885mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 5547 0 4809 0 0 0 2805 0 0 2130706543 3584 1091 0 0 0 0 0 0 0 0
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