Basic information

Name: Seafood-rice salad

Yield: 10

Categories salads



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


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.


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.