Dilled Shrimp and Scallop Rice Salad
1/2 lb bay scallops, cooked and chilled
1 lb small shrimp, cooked and chilled
4 cups cooked rice
1/2 cup diced carrots
1/3 cup diced celery
1/2 cup diced zucchini
1/2 cup sliced scallions
1/4 cup chopped fresh dill
1/3 to 1/2 cup rice vinegar
Garnish: Belgian endive, radicchio, fresh dill
- Poach shrimp and scallops separately in water with lemon wedge, until opaque and cooked through—just a few minutes. Chill in refrigerator.
- Combine all ingredients in a large mixing bowl, and refrigerate for 2 hours before serving.
- Garnish with Belgian endive, radicchio and fresh dill sprigs.
Total calories 277
Fat 2 g
Cholesterol 175 mg
Protein 28 g
Carbohydrate 35 g
Sodium 780 mg
Calcium 95 mg