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Seafood-Rice Salad

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Submitted by muffin_gobbler

YIELD

10 servings

PREP

10 min

COOK

0 min

READY

2 hrs

Ingredients

2 907.2
POUNDS G SCALLOPS
cooked
1 453.6
POUND G SHRIMP
cleaned, cooked
6 173.4
OUNCES ML/G CRAB MEAT
4 946
CUPS ML BASMATI RICE
cooked
3 7.1E+2
CUPS ML BROCCOLI FLORETS
blanched
Dressing
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML LEMON JUICE
2 3E+1
TABLESPOONS ML CHIVES
chopped
1 15
TABLESPOON ML LEMON ZEST
grated
1 5
TEASPOON ML DIJON MUSTARD
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 345 34% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 387mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 70g
Vitamin A 17% Vitamin C 46%
Calcium 15% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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