Title: Seafood-Rice Salad
Categories: Salad
Yield: 10 Servings

2	lb	Scallops; cooked
1	lb	Medium shrimp; cleaned & coo
6	oz	Crab meat
4	c	Basmati rice; cooked
3	c	Broccoli flowerets; blanched

DRESSING 1/2 Cup Vegetable Oil 1/2 Cup Lemon Juice 2 Tablespoons Chives -- Chopped 1 Tablespoon Lemon Peel -- Grated 1 tsp Dijon Mustard 1 tsp Sugar

Mix all ingredients except Lemon Vinaigrette in large bowl. Pour Lemon Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or until chilled.

LEMON VINAIGRETTE

1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar.

Mix together.

To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. Remove from boiling water; plunge into pan of ice and water to stop cooking; drain.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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