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10 servings
suggest servings
| 2 | pounds | scallops | cooked |
| 1 | pound | shrimp | cleaned, cooked |
| 6 | ounces | crab meat | |
| 4 | cups | basmati rice | cooked |
| 3 | cups | broccoli florets | blanched |
| Dressing | |||
| 1/2 | cup | vegetable oil | |
| 1/2 | cup | lemon juice | |
| 2 | tablespoons | chives | chopped |
| 1 | tablespoon | lemon zest | grated |
| 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 381mg | 16% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 4% | Vitamin C | 13% | |
| Calcium | 14% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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