Paella Salad

  • Yield: 6 servings


2 (5-ounce) packages saffron yellow rice
1/4cup balsamic vinegar
1/4cup lemon juice
1tablespoon olive oil
1teaspoon dried basil
1/8teaspoon pepper
dash cayenne pepper
1pound medium shrimp, peeled and cooked
1 (14-ounce) can quartered artichoke hearts, drained
3/4cup chopped green bell pepper
1cup frozen green peas, thawed
1cup chopped tomato
1 (2-ounce) jar diced pimientos, drained
1/2cup chopped red onion
2ounces chopped prosciutto


  1. Prepare rice according to package directions, omitting any oil and salt.  Set aside.
  2. In a samll 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. Pour dressing over rice mixture, tossing to coat. Cover and refrigerate at least 2 hours before serving.

Nutritional Info *per serving

  • Calories 325
  • Fat 3.9g
  • Saturated Fat .7g
  • Cholesterol 152mg
  • Sodium 1277mg
  • Carbohydrate 48.8g
  • Protein 24.3g