Post by JJ Judkins on Jul 10, 2006 15:42:49 GMT -6
* Exported from MasterCook *
Seafood-Rice Salad
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Diabetic Salads
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Scallops Cooked
1 Pound Medium Shrimp cleaned & cooked
6 Ounces Crab Meat
4 Cups Basmati Rice Cooked
3 Cups 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 hrs or until
chilled.
Per Serving: 250 Cals; 7g Fat (25.9% cals from fat); 17g Protein; 28g
Carb; trace Dietary Fiber; 57mg Chol; 165mg Sod
Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbs.
To blanch broccoli, plunge into boiling water 10 to 15 secs or until
broccoli turns bright green. Remove from boiling water; plunge into pan
of ice and water to stop cooking; drain.
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Per Serving (excluding unknown items): 59 Calories; 6g Fat (83.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES :
Recipe imported to MasterCook by JJ 10 Jul 2006 at 4:40:19 PM
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0