PAELLA SALAD
This came from one of the church-member books, years ago, attributed to Gourmet by the Bay in Virginia Beach. I have done this more simply by using frozen cooked shrimp and packaged chicken short cuts. It makes a pretty presentation and holds up well for left-overs
Provided by NurseJaney
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to boil.
- Add shrimp.
- Cook 3-5 minutes.
- Drain well.
- Rinse with cold water.
- Chill, peel, devein shrimp.
- Set aside.
- Prepare rice mix according to package directions, omitting butter.
- Combine rice,vinegar, and next 4 infredients.
- Stir well.
- Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
- Toss well.
- Cover and chill.
- Serve salad on lettuce leaves on individual plates.
- Garnish with lemon slices.
Nutrition Facts : Calories 191.3, Fat 9, SaturatedFat 1.8, Cholesterol 96.8, Sodium 110.7, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 22.6
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[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler paella salad recipe next time.
Helen Ajefu
[email protected]I made this salad for a party and everyone loved it! It was gone in minutes.
Noa Ben sh
[email protected]This salad is a bit pricey to make, but it's worth the expense. The flavors are amazing!
Antosh Ale
[email protected]I'm not a fan of bell peppers, so I omitted them from this recipe. It was still very good.
Robert Reynolds
[email protected]This salad is a great way to sneak some vegetables into your kids' diet. My kids love the colorful peppers and the sweet corn.
Syed hasnain
[email protected]I added a bit of lemon zest to this salad and it really brightened up the flavors.
Ms Montaha
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Md Najmol
[email protected]I'm not a big fan of cilantro, so I used parsley instead. It was still very good.
Linda Daniella
[email protected]This salad is a great way to use up leftover rice. I always have a bag of cooked rice in my freezer, and this salad is a quick and easy way to use it up.
leo maldonado
[email protected]I'm not a fan of seafood, so I omitted the shrimp and mussels from this recipe. It was still delicious!
Waris King
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Rakib Khalifa
[email protected]I made this salad for a picnic and it was the perfect dish to transport. It held up well and didn't get soggy.
Laxmankumar Mandal
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the colorful peppers and the sweet corn.
saeed rasool
[email protected]I'm a vegetarian, so I substituted the chicken in this recipe for tofu. It turned out great!
Glory Okon
[email protected]This recipe is a great way to use up leftover paella. I always have a container of it in my fridge, and this salad is a quick and easy way to turn it into a new meal.
Enoch Kofi Sarpong
[email protected]I made this salad for a party and everyone loved it! It was gone in minutes.
Dan Snead
[email protected]This salad is the perfect summer dish! It's light and refreshing, and the flavors are so bright and cheerful.
Peter Atwood
[email protected]This recipe was a bit too salty for my taste, but I think that's because I used store-bought paella seasoning. Next time I'll make my own.
SM SURUJ
[email protected]I'm not usually a fan of paella, but this salad was surprisingly good! The combination of flavors and textures was perfect.
Doctor Sajjad Ahmad
[email protected]This paella salad was a hit at my last potluck! The flavors were amazing and it was so easy to make. I'll definitely be making this again.