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Paella Salad
Category: Salads

Servings: 6


  • 2 packages saffron yellow rice (10 ounces total)
  • 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 can quartered artichoke hearts, drained (14 ounces)
  • 3/4 cup green bell pepper, chopped
  • 1 cup frozen green peas, thawed
  • 1 cup tomato, chopped
  • 1 jar diced pimientos, drained (2 ounces)
  • 1/2 cup red onion, chopped
  • 2 ounces prosciutto, chopped


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



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