Paella Salad

1 package (6 oz) frozen cooked, peeled, and deveined shrimp
3 c. cook, cooked, yellow rice*
1 can (8 oz) minced clams, drained
1 1/2 c. diced cooked chicken
1 1/2 c. each sliced celery and cooked green peas
1/2 c. diced green pepper
1/3 c. sliced green onions with tops
1 c. mayonnaise
2 T. dry white wine
3 T. capers, optional
1/2 tsp. salt
1/4 tsp. each
Garlic powder and ground black pepper
2 medium fresh tomatoes, cut in wedges

Thaw and slice shrimp in half, lengthwise. Combine with rice, clams, chicken, celery, green peas, green pepper, and onions. Blend mayonnaise with remaining ingredients except tomatoes. Pour over shrimp mixture and toss lightly. Chill. Use tomatoes for garnish or toss with salad before chilling. Makes 6 - 8 servings.

*Cook rice according to package directions in chicken broth with a pinch of saffron, turmeric, or paprika.

From the October 1982 issue.

Order back issues