Seafood Salad With Orange Vinaigrette Recipe
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| About 3/4 cup Orange Vinaigrette | ||
| 3/4 lb. fresh shrimp, cleaned, deveined, and cooked | ||
| Olive oil | 1 /2 Cup (16 tbs) (Orange Vinaigrette:) | |
| Lemon juice | 2 Tablespoon (Orange Vinaigrette:) | |
| Orange peel | 2 Tablespoon, grated (Orange Vinaigrette:) | |
| Crabmeat | 1/2 Pound (Orange Vinaigrette:) | |
| 1/2 lb. cooked and chilled bay scallops, if desired | ||
| Green chilies | 2 Tablespoon, chopped (Orange Vinaigrette:) | |
| Green onions | 2 Small, thinly sliced (Orange Vinaigrette:) | |
| Crisp salad greens | ||
| Green pepper | 1 To taste, garnish (Orange Vinaigrette:) | |
| Salt | 1 Teaspoon (Orange Vinaigrette:) | |
| Ground black pepper | 1 /2 Teaspoon (Orange Vinaigrette:) | |
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.
While hot, toss with Orange Vinaigrette in a large bowl.
Cover and chill well.
Add seafood, chilies and green onions; toss lightly.
Chef
