Seafood-rice Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 10 | Servings | |
INGREDIENTS
| 2 | lb | Scallops, cooked |
| 1 | lb | Medium shrimp, cleaned & coo |
| 6 | oz | Crab meat |
| 4 | c | Basmati rice, cooked |
| 3 | c | Broccoli flowerets, blanched |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 114
Total Fat: 12.9g
Cholesterol: 157.7mg
Sodium: 981.3mg
Potassium: 257.3mg
Carbohydrates: 24.9g
Fiber: 0g
Sugar: 0g
Protein: 19.6g