Seafood-Rice Salad

Recipe Ingredients

2 lbs	908g / 32oz	Scallops - cooked
1 lb	454g / 16oz	Medium shrimp - cleaned and coo
6 oz	170g	Crab meat
4 cups	640g / 22oz	Basmati rice - cooked
3 cups	438g / 15oz	Broccoli flowerets - blanched
		Dressing
1/2		Cu up vegetable oil
1/2		Cu up lemon juice
2 tablespoons	30ml	Chives - chopped
1 tablespoon	15ml	Lemon peel -
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Sugar

Recipe Instructions

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.

Source:
Chef Axel's Original Recipes

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