| 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 |
|
|
DRESSING |
|
2 |
Tablespoons Chives — Chopped |
|
1 |
Tablespoon Lemon Peel — Grated |
|
1 |
tsp Dijon Mustard |
|
1 |
tsp Sugar |
INSTRUCTIONS
1/2 Cup Vegetable Oil
1/2 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
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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