salads and dressings
Paella Salad
1 can (13 3/4 ounces) chicken broth (1 3/4 cups)
2/3 cup cold water
2 1/4 cups Minute Rice Premium Long Grain Rice, uncooked
1/4 teaspoon saffron threads, crushed
3 cups chopped cooked chicken
2 packages (6 ounces each) frozen cooked tiny shrimp, thawed
1 pound smoked sausage, sliced, halved, browned
2 cups coarsely chopped tomato
1 package (10 ounces) Birds Eye Peas, thawed, drained
2/3 cup Miracle Whip Salad Dressing
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
Salt and pepper
Bring broth and water to a boil. Stir in rice and saffron. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Cool.
Mix remaining ingredients until well blended. Stir in rice mixture.
Makes 8 servings
This recipe courtesy of Kraft Foods.