Brown Rice Seafood Salad Supreme
- 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
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
