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Paella Salad
This festive presentation of colors and textures will quickly convince even the heartiest eaters that a salad can be a satisfying, fulfilling meal, which makes this another favorite of mine.
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Ingredients
2 (5-ounce) packages saffron yellow rice
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 tablespoon olive oil
1 teaspoon dried basil leaves
1/8 teaspoon pepper
Dash cayenne pepper
1 pound medium cooked and peeled shrimp
1 (14-ounce) can quartered artichoke hearts, drained
3/4 cup chopped green bell pepper
1 cup frozen green peas, thawed
1 cup chopped tomato
1 (2-ounce) jar diced pimiento, drained
1/2 cup chopped red onion
2 ounces chopped prosciutto |
Instructions
1.Prepare rice according to the package directions, omitting any oil and salt. Set aside.
2. In small bowl, mix together vinegar, lemon juice, oil, basil, pepper, and cayenne; set aside.
3. In large bowl, combine cooked rice with shrimp, artichoke hearts, green pepper, peas, tomato, pimiento, red onion, and prosciutto, mixing well.
4. Pour dressing over the rice mixture, tossing to coat. Cover, and refrigerate at least 2 hours before serving.
Makes 6 servings
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Food Facts
Calories 342, Protein (g) 25, Carbohydrate (g) 50, Fat (g) 5, Calories from Fat (%) 12, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 156, Sodium (mg) 1,106 Diabetic Exchanges: 2.5 very lean meat, 3 starch, 1 vegetable
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