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Seafood Salad With Orange Vinaigrette

Quick.easy.cooking's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Orange

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