Brown Rice Seafood Salad Supreme

Recipe Ingredients

1/2 lb	227g / 8oz	Shrimp - cooked, shelled and
1/2 lb	227g / 8oz	Bay scallops - cooked
2 cups	320g / 11oz	Cooked brown rice
1/2 cup	118ml	Red pepper - cut in julienne
1/2 cup	118ml	Peas - cooked
1/4 cup	27g / 1oz	Sunflower seeds
1/4 cup	40g / 1.4oz	Raisins
1 cup	146g / 5.1oz	Jarlsberg cheese - cut in strips
		Dressing (recipe below)
		Salad greens

Recipe 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.

Source:
Chef Michael Foley, owner of Printer's Row, Chicago

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