Cooking Index - Cooking Recipes & IdeasSeafood-Rice Salad Recipe - Cooking Index

Seafood-Rice Salad

Type: Fish, Meat, Shellfish
Courses: Salads
Serves: 10 people

Recipe Ingredients

2 lbs 908g / 32ozScallops - cooked
1 lb 454g / 16ozMedium shrimp - cleaned and coo
6 oz 170gCrab meat
4 cups 640g / 22ozBasmati rice - cooked
3 cups 438g / 15ozBroccoli flowerets - blanched
  Dressing
1/2 cup 118mlVegetable oil
1/2 cup 118mlLemon juice
2 tablespoons 30mlChives - chopped
1 tablespoon 15mlLemon peel - minced
1 teaspoon 5mlDijon mustard
1 teaspoon 5mlSugar

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds scallops -- cooked

1 pound medium shrimp -- cleaned and coo

6 ounces crab meat

4 cups basmati rice -- cooked

3 cups broccoli flowerets -- blanched

dressing

1/2 cup vegetable oil

1/2 cup lemon juice

2 tablespoons chives -- chopped

1 tablespoon lemon peel -- minced

1 teaspoon Dijon mustard

1 teaspoon 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 tablespoons chopped fresh chives 1 tablespoon grated lemon peel, 1 teaspoon Dijon mustard and 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.

Source:
Source: Recipes for Diabetics by Billy Little(version 1985)

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