Seafood-rice Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Scallops, cooked
1 lbs: Medium shrimp, cleaned & coo
6 ounce: Crab meat,
4 cup: Basmati rice, cooked
3 cup: Broccoli flowerets, blanched
DRESSING,
1/2 Cup: ,
Vegetable Oil,
1/2 Cup: ,
Lemon Juice,
2: ,
Tablespoons Chives, Chopped
1: ,
Tablespoon Lemon Peel, Grated
1 tsp: ,
Dijon Mustard,
1 tsp: ,
Sugar,
Directions:
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 doesnt 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.
Source from luhu.jp
Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or
until chilled.
LEMON VINAIGRETTE
1/2 Cup vegetable oil (olive oil doesnt 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.
Source from luhu.jp
Tags
Salads