RCI-RC.004.0262.001
Saffron Paella Salad
Makes 4 servings.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 1 tablespoon
- garlic1 cloveminced
- ½ teaspoon
- cooked rice (cooked in chicken broth and saffron)2½ cupscooled to room temperature
- cooked turkey breast cubes1 cup
- peeled and de-veined cooked shrimp1 cup
- ½ cup
- ½ cup
- ⅓ cup
- ⅓ cup
- 1 unit
Method
1
Whisk together white wine vinegar, olive oil, minced garlic, and ground white pepper in a small bowl to create the vinaigrette.
2
Combine the cooled saffron rice, turkey breast cubes, and cooked shrimp in a large mixing bowl.
3
Add the diced red bell pepper, green peas, chopped onion, and sliced ripe olives to the rice mixture.
4
Pour the vinaigrette over the rice and protein mixture, then toss gently until all ingredients are evenly coated and combined.
5
Arrange lettuce leaves on a serving platter or individual plates as the base for the salad.
6
Spoon the paella salad mixture onto the lettuce-lined plates and serve at room temperature.