Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Paella Salad




Source of Recipe


9news


List of 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 of cayenne
1 pound medium shrimp, peeled and cooked
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 pimientos, drained
1/2 cup chopped red onion
2 ounces chopped prosciutto



Recipe



Prepare the rice according to package directions, omitting any oil and salt. Set aside. In a small bowl, mix together the vinegar, lemon juice, oil, basil, pepper, and cayenne; set aside. In a large bowl, combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimientos, red onion, and prosciutto, mixing well. Pour the dressing over the rice mixture, tossing to coat. Cover and refrigerate at least 2 hours before serving.

Makes 6 servings