Seafood-rice salad
10 Servings
Ingredients
| Quantity | 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 |
| DRESSING | ||
| 2 | Tablespoons Chives -- Chopped | |
| 1 | Tablespoon Lemon Peel -- Grated | |
| 1 | tsp Dijon Mustard | |
| 1 | tsp Sugar | |
Directions
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.
LEMON VINAIGRETTE
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.