Title: Brown rice seafood salad supreme
 Categories: Salads, Fish, Grains
      Yield: 1 Servings
 
    1/2 lb Shrimp, cooked, shelled and
           -deveined
    1/2 lb Bay scallops, cooked
      2 c  Cooked brown rice
    1/2 c  Red pepper, cut in julienne
           -strips
    1/2 c  Peas, cooked
    1/4 c  Sunflower seeds
    1/4 c  Raisins
      1 c  Jarlsberg cheese, cut in
           -julienne strips
           -Dressing (Recipe below)
           -Crisp salad greens
 
  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. Makes 4-6
  servings.
  
  Dressing
  
  In medium bowl, combine 1 cup plain yogurt, 1/2 Cup chopped seeded
  cucumber, 1/4  cup chopped green onion, 3 tablespoons lemon juice, 2
  tablespoons light soy sauce and a generous dash of lemon pepper. Blend
  well.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994