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Paella Salad Platter
Kaiser Family, West Orange, NJ
“This is a great summertime dish for us. It reminds us of the Spanish paella dish we love, but with less work. Nice side dish to bring to a par- ty. Tastes even better the next day. I usually need to double/triple this recipe because my children love this as leftovers. Plate the salad on a bed of romaine lettuce. Your friends will be impressed!”
Maria Kaiser
INGREDIENTS Serves 6
Paella Salad:
2 (6-ounce) boneless skinless chicken breasts
2 tablespoons olive oil
1 yellow onion, finely chopped 2 cloves garlic, minced
3⁄4 cup long-grain rice
2 cups chicken stock
1⁄2 teaspoon curry powder
2 to 3 drops Tabasco sauce
1 (6-ounce) jar artichoke hearts, rinsed, drained and coarsely chopped
3 green onions, chopped
1 green bell pepper, seeded and julienned
2 stalks celery, chopped
1 pound large shrimp (optional)
Crabmeat, smoked sausage slices and peas (optional)
Paella Dressing:
1⁄2 cup lowfat mayonnaise
1⁄2 teaspoon curry powder
1⁄4 teaspoon ground turmeric Salt
Ground black pepper
14 – TASTE OF HOME