Seafood-Rice Salad Recipe - Cooking Index
2 lbs | 908g / 32oz | Scallops - cooked |
1 lb | 454g / 16oz | Medium shrimp - cleaned and coo |
6 oz | 170g | Crab meat |
4 cups | 640g / 22oz | Basmati rice - cooked |
3 cups | 438g / 15oz | Broccoli flowerets - blanched |
Dressing | ||
1/2 cup | 118ml | Vegetable oil |
1/2 cup | 118ml | Lemon juice |
2 tablespoons | 30ml | Chives - chopped |
1 tablespoon | 15ml | Lemon peel - minced |
1 teaspoon | 5ml | Dijon mustard |
1 teaspoon | 5ml | Sugar |
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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