• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Seafood-Rice Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

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


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


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.

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