Recipe: Easy Paella Salad

Easy Paella Salad

1 (6-ounce) package frozen, peeled, cooked shrimp
1/2 cup frozen peas
1 (6-1/2-ounce) jar marinated artichoke hearts
2 cups cold cooked rice
1 (6-1/2-ounce) can chopped clams, drained
1/4 cup Italian salad dressing
1/8 teaspoon ground turmeric
12 whole cherry tomatoes, halved (about 1 cup)
Lettuce leaves (optional)

Thaw shrimp and peas; set aside. Drain artichoke hearts, reserving marinade.

In a large bowl combine shrimp, peas, artichoke hearts, rice, and clams. Toss to mix.

For dressing, in a screw top jar combine reserved artichoke marinade, Italian dressing, and turmeric. Cover and shake well. Pour over shrimp mixture. Toss gently to coat. Cover and chill until serving (up to 4 hours).

Just before serving, gently stir cherry tomatoes into shrimp mixture. Line salad plates with lettuce leaves. Serve shrimp mixture on lettuce-lined plates.

Makes 4 servings