Summer salad is a breeze

June 19, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

PAELLA SALAD is a take-off on the classic saffron-flavored Spanish rice dish.

It's made from quick barley, cooked chicken, shrimp, tomatoes, peppers and onions. The dish can be served immediately on top of crisp salad greens or chilled overnight.

This recipe is from The Quaker Oats Co.

Paella Salad

1 cup quick barley

8 ounces chopped cooked chicken

1 cup sliced green onions

1 cup chopped red bell pepper

4 ounces frozen cleaned shrimp, cooked, chilled

2 garlic cloves, minced

1 14 1/2 -ounce can no-salt added stewed tomatoes

1 teaspoon oregano

3/4 to 1 teaspoon hot pepper sauce

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon salt, optional

Lemon wedges

Cook barley, according to package directions. In large bowl, combine barley with next four ingredients; set aside.

Lightly spray large skillet with non-stick vegetable spray or oil lightly. Cook garlic for one minute; add remaining ingredients except lemon wedges.

Bring to a boil; cook over high heat two to three minutes or until slightly thickened. Remove from heat; cool five minutes. Add to barley mixture; mix well.

Serve immediately or cover and chill thoroughly. Squeeze lemon over salad just before serving.

Serves six.

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