Seafood-rice salad
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Seafood-rice salad
Last updated 6/12/2012 1:22:32 AM. Recipe ID 55220. Report a problem with this recipe.
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      Title: Seafood-rice salad
 Categories: Salads
      Yield: 10 Servings
      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 chilled.
  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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Recipe ID 55220 (Apr 03, 2005)

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