Rice and Seafood Salad Recipe
Ingredients
| Rice | 1 Cup (16 tbs), uncooked | |
| Vinegar | 1 Tablespoon (Salad oil - 1/4 cup) | |
| Salt | 1 1/2 Teaspoon (Salad oil - 1/4 cup) | |
| Pepper | 1/2 Teaspoon (Salad oil - 1/4 cup) | |
| Cooked green peas - 1 cup | ||
| Pimiento | 1/4 Cup (16 tbs), chopped (Salad oil - 1/4 cup) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Salad oil - 1/4 cup) | |
| Onion | 1/4 Cup (16 tbs), minced (Salad oil - 1/4 cup) | |
| Green pepper | 2 Tablespoon, chopped (Salad oil - 1/4 cup) | |
| Cooked flaked crabmeat - 1 cup | ||
| Cooked shrimps - 1 cup, shelled and deveined | ||
| Cooked flaked lobster - 1 cup | ||
| Mayonnaise | 2/3 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Lemon juice | 1 Tablespoon (Salad oil - 1/4 cup) | |
| Black olives - 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.
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.
Chef
