Brown rice seafood salad supreme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp, cooked, shelled and deveined |
| ½ | pounds | Bay scallops, cooked |
| 2 | cups | Cooked brown rice |
| ½ | cup | Red pepper, cut in julienne strips |
| ½ | cup | Peas, cooked |
| ¼ | cup | Sunflower seeds |
| ¼ | cup | Raisins |
| 1 | cup | Jarlsberg cheese, cut in julienne strips Dressing (Recipe below) Crisp salad greens |
Directions
In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings.
Dressing
In medium bowl, combine 1 cup plain yogurt, ½ Cup chopped seeded cucumber, ¼ cup chopped green onion, 3 tablespoons lemon juice, 2 tablespoons light soy sauce and a generous dash of lemon pepper. Blend well.
From the files of Al Rice, North Pole Alaska. Feb 1994