| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Salads, Fish, Grains |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp, cooked, shelled and deveined |
| 1/2 |
lb |
Bay scallops, cooked |
| 2 |
c |
Cooked brown rice |
| 1/2 |
c |
Red pepper, cut in julienne strips |
| 1/2 |
c |
Peas, cooked |
| 1/4 |
c |
Sunflower seeds |
| 1/4 |
c |
Raisins |
| 1 |
c |
Jarlsberg cheese, cut in julienne strips Dressing (Recipe below) Crisp salad greens |
INSTRUCTIONS
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, 1/2 Cup chopped seeded
cucumber, 1/4 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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