Red White And Green Salad
|Olive oil/Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Long grain white rice||2 Cup (32 tbs)|
|Chicken stock/Canned chicken broth||3 Cup (48 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Shrimp/Sea scallops halved||1 Pound, shelled deveined (Large)|
|Roasted red peppers||7 Ounce, drained and chopped|
|Scallions||4 , finely chopped (Including Tops)|
|Frozen green peas||10 Ounce, thawed and drained (1 Package)|
|Lemon juice||3 Tablespoon|
|Balsamic/Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Snipped dill/1/2 teaspoon dill weed||1⁄4 Cup (4 tbs)|
Heat the oil for 1 minute in a medium-size saucepan over moderate heat.
Add the onion and saute for 1 to 2 minutes or until slightly softened.
Stir in the rice, then add the stock, salt, and black pepper.
Bring to a boil, then adjust the heat so that the mixture bubbles gently.
Cover and simmer for 10 minutes.
Place the shrimp on top of the rice, cover, and simmer for 10 minutes.
Stir in the roasted red peppers, scallions, and peas, cover, and cook for 2 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
For the dressing: In a small bowl, whisk the lemon juice with the vinegar and mustard until smooth.
Add the oil in a fine stream, whisking vigorously, then stir in the dill.
Transfer the shrimp mixture to a large bowl, pour the dressing over all, and toss well.