Recipe for Seafood-Rice Salad 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
2 lb Scallops, cooked
1 lb Medium shrimp, cleaned & coo
6 oz Crab meat
4 cup Basmati rice, cooked
Instructions:
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 doesnt 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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