Paella Salad

• 2 12 cups water
• 1 teaspoon salt
• 14-12 teaspoon powdered saffron
• 2 cups diced, cooked chicken
• 1 cup cooked deveined medium shrimp (about 4 ounces)
• 1 cup diced, cooked artichoke heart
• 12 cup cooked peas
• 2 tablespoons chopped salami
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped, drained pimientos
• 1 tablespoon minced fresh parsley
• lettuce or fresh spinach leaves
• 1 large tomatoes, seeded and cubed
• 34 cup olive oil or 34 cup vegetable oil
• 14 cup white wine vinegar
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 clove garlic, pressed

1. Prepare Garlic Dressing: Mix all dressing ingredients together in tightly covered jar (Can be refrigerated up to 2 weeks).
2. Place water in 1 quart saucepan; heat to boiling.
3. Stir rice, salt and saffron into water.
4. Reduce heat; cover and simmer 20 minutes.
5. Remove from heat; let stand until water is absorbed, about 5 minutes.
6. Refrigerate until cool, about 15 minutes.
7. Place rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well.
8. Pour dressing over salad; toss lightly to coat.
9. Cover and refrigerate 1 hour.
10. Arrange lettuce on large serving platter or 4 servings plates; top with salad mixture.
11. Garnish with cubed tomato.

water, salt, powdered saffron, chicken, shrimp, peas, salami, green onions, pimientos, parsley, fresh spinach leaves, tomatoes, olive oil, white wine vinegar, salt, pepper, clove garlic

Taken from www.food.com/recipe/paella-salad-20219 (may not work)