Paella Salad

12 oz. / 340 g Cooked Shrimp, peeled and deveined
3/4 Cup / 180 mL rice
1 3/4 Cups / 440 mL Water
2 teas. / 10 mL Watkins Chicken Soup Base
1 Cup / 250 mL Frozen Peas, thawed
1 Cup / 250 mL Thinly Sliced Smoked Sausage
1 Jar (2 oz. / 57 g) Sliced Pimento, drained
1 Can (6 oz. / 170 g) Crabmeat, drained and rinsed
1/2 Cup / 125 mL Watkins Orginal Grapeseed Oil
2 1/2 Tbsp. / 40 mL White Wine Vinegar
2 teas. / 10 mL Watkins Garlic and Spice Dressing Blend
Freshly Ground Watkins Sea Salt , to taste
Watkins Black Pepper to taste

Thaw shrimp if frozen. Prepare rice by bringing water and Chicken Soup Base to a boil; add Rice Blend. Simmer 20 minutes or until done; cool. In a large bowl, combine the shrimp, cooled rice, peas, sausage, pimento and crab; set aside. In small bowl, combine oil, vinegar, Salad Dressing Blend and salt, to taste. Pour over salad and toss gently. Cover and chill thoroughly. To serve, line plates with lettuce leaves. Spoon rice mixture atop lettuce and garnish with sliced tomatoes. Makes 8 servings.

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