Seafood-Rice Salad
Yield
10 servingsPrep
10 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
scallops
cooked |
|
| 1 | pound |
shrimp
cleaned, cooked |
|
| 6 | ounces |
crab meat
|
|
| 4 | cups |
basmati rice
cooked |
|
| 3 | cups |
broccoli florets
blanched |
|
| Dressing | |||
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
lemon juice
|
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
scallops
cooked |
|
| 453.6 | g |
shrimp
cleaned, cooked |
|
| 173.4 | ml/g |
crab meat
|
|
| 946 | ml |
basmati rice
cooked |
|
| 7.1E+2 | ml |
broccoli florets
blanched |
|
| Dressing | |||
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
lemon juice
|
|
| 3E+1 | ml |
chives
chopped |
|
| 15 | ml |
lemon zest
grated |
|
| 5 | ml |
dijon mustard
|
|
| 5 | ml |
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.
