Brown Rice Seafood Salad Supreme
Yield
4 servingsPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
cooked, shelled, deveined |
|
| ½ | pound |
bay scallops
cooked |
|
| 2 | cups |
brown rice
cooked |
|
| ½ | cup |
sweet red bell peppers
cut into julienne strips |
|
| ½ | cup |
green peas
cooked |
|
| ¼ | cup |
sunflower seeds
|
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | cup |
jarlsberg cheese
cut into julienne strips |
*
|
| 1 | x |
mixed salad greens
crisp |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
cooked, shelled, deveined |
|
| 226.8 | g |
bay scallops
cooked |
|
| 473 | ml |
brown rice
cooked |
|
| 118 | ml |
sweet red bell peppers
cut into julienne strips |
|
| 118 | ml |
green peas
cooked |
|
| 59 | ml |
sunflower seeds
|
|
| 59 | ml |
raisins, seedless
|
|
| 237 | ml |
jarlsberg cheese
cut into julienne strips |
*
|
| 1 | x |
mixed salad greens
crisp |
*
|
Directions
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.
