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Rice And Seafood Salad

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Ingredients
  Uncooked rice 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cooked green peas 1 Cup (16 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 2 Tablespoon
  Cooked flaked crabmeat 1 Cup (16 tbs)
  Shelled deveined cooked shrimp 1 Cup (16 tbs)
  Flaked cooked lobster 1 Cup (16 tbs)
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Fresh lemon juice 1 Tablespoon
  Black olives 1 Tablespoon (Use As Required)
  Salad greens 1 Cup (16 tbs) (Use As Required)
Directions

MAKING
1) In a pan, cook the rice as per package directions, until tender.
2) In a bowl, combine the salad oil, vinegar, salt and pepper thoroughly to make a French dressing.
3) Drain the rice, toss immediately with the French dressing and allow to cool.
4) Gently mix in the vegetables, crabmeat, shrimps, and lobster; refrigerate to chill.
5) Just before serving, blend the mayonnaise with lemon juice and fold into the salad.

SERVING
6) Pile the Rice and Seafood Salad on a bed of salad greens, garnish with black olives and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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