Seafood-Rice Salad Recipe

Step 1

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.


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.

Things You'll Need

  • 2lb Scallops; cooked
  • 1lb Medium shrimp; cleaned & coo
  • 6oz Crab meat
  • 4c Basmati rice; cooked
  • 3c Broccoli flowerets; blanched
  • 1/2c Vegetable Oil
  • 1/2c Lemon Juice
  • 2tb Chives -- Chopped
  • 1tb Lemon Peel -- Grated
  • 1ts Dijon Mustard
  • 1ts Sugar

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