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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 1/2 cups water |
1 teaspoon salt |
1/4-1/2 teaspoon powdered saffron |
2 cups diced, cooked chicken |
1 cup cooked deveined medium shrimp (about 4 ounces) |
1 cup diced, cooked artichoke heart |
1/2 cup cooked peas |
2 tablespoons chopped salami |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped, drained pimientos |
1 tablespoon minced fresh parsley |
lettuce or fresh spinach leaves |
1 large tomato, seeded and cubed |
3/4 cup olive oil or 3/4 cup vegetable oil |
1/4 cup white wine vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 clove garlic, pressed |
Directions:
1. Prepare Garlic Dressing: Mix all dressing ingredients together in tightly covered jar (Can be refrigerated up to 2 weeks).
2. Place water in 1 quart saucepan; heat to boiling.
3. Stir rice, salt and saffron into water.
4. Reduce heat; cover and simmer 20 minutes.
5. Remove from heat; let stand until water is absorbed, about 5 minutes.
6. Refrigerate until cool, about 15 minutes.
7. Place rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well.
8. Pour dressing over salad; toss lightly to coat.
9. Cover and refrigerate 1 hour.
10. Arrange lettuce on large serving platter or 4 servings plates; top with salad mixture.
11. Garnish with cubed tomato.
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