Seafood-rice salad

Yield: 10 Servings

Measure Ingredient
2 pounds Scallops; cooked
1 pounds Medium shrimp; cleaned & coo
6 ounces Crab meat
4 cups Basmati rice; cooked
3 cups Broccoli flowerets; blanched
\N 2 Tablespoons Chives -- Chopped
\N 1 Tablespoon Lemon Peel -- Grated
\N 1 tsp Dijon Mustard
\N 1 tsp Sugar

½ Cup Vegetable Oil ½ Cup Lemon Juice 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.


½ Cup vegetable oil (olive oil doesn't have same taste) ½ 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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