Seafood-Rice Salad

Categories: Salads

Serves: 10 Servings

Ingredients:

2 lb Scallops; cooked
1 lb Medium shrimp; cleaned & coo
6 oz Crab meat
4 c Basmati rice; cooked
3 c Broccoli flowerets; blanched

Instructions:
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

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 doesn't 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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