Basic information

Name: Seafood-rice salad

Yield: 10

Categories salads

User: matiaspalomec@gmail.com

Ingredients

 2 
 Tablespoons Chives -- Chopped
 1/2 
 Cup Vegetable Oil
 1/2 
 Cup Lemon Juice
 1 
 Tablespoon Lemon Peel -- Grated
 1 
 tsp Dijon Mustard
 1 
 tsp Sugar
  
 Scallops; cooked
  
 Medium shrimp; cleaned & coo
  
 Crab meat
  
 Basmati rice; cooked
  
 Broccoli flowerets; blanched
  
 DRESSING

Instructions:

Mix all ingredients except Lemon Vinaigrette in large bowl. Pour Lemon Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or until chilled.

LEMON VINAIGRETTE

1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar.

Mix together.

To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. Remove from boiling water; plunge into pan of ice and water to stop cooking; drain.

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