Seafood Salad With Orange Vinaigrette
|Rice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|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|
|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.