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Seafood Salad With Orange Vinaigrette

  Rice 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Orange vinaigrette 3⁄4 Cup (12 tbs)
  Shrimp 3⁄4 Pound, cleaned, deveined, and cooked
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Orange peel 2 Tablespoon, grated
  Crabmeat 1⁄2 Pound
  Bay scallops 1⁄2 Pound, cooked and chilled
  Chopped green chilies 2 Tablespoon
  Green onions 2 Small, thinly sliced
  Salad greens 1 Cup (16 tbs)
  Green pepper rings 1 (For Garnish)
  Ground black pepper 1⁄2 Teaspoon

Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with Orange Vinaigrette in a large bowl.
Cover and chill well.
Add seafood, chilies and green onions; toss lightly.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2848 Calories from Fat 1347

% Daily Value*

Total Fat 152 g233.7%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 892.3 mg297.4%

Sodium 5770.3 mg240.4%

Total Carbohydrates 179 g59.8%

Dietary Fiber 8.3 g33.1%

Sugars 8.5 g

Protein 178 g356%

Vitamin A 68.1% Vitamin C 350.2%

Calcium 83% Iron 106.6%

*Based on a 2000 Calorie diet

Seafood Salad With Orange Vinaigrette Recipe