Seafood-rice salad

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Recipe by: wadislawa

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Scallops; cooked
1 lb Medium shrimp; cleaned coo
6 oz Crab meat
4 c Basmati rice; cooked
3 c Broccoli flowerets; blanched

DRESSING
1/2 Cup Vegetable Oil
1/2 Cup Lemon Juice
2 Tablespoons Chives -- Chopped
1 Tablespoon Lemon Peel -- Grated
1 tsp Dijon Mustard
1 tsp Sugar

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.