Brown Rice Seafood Salad Supreme
Submitted by vicky81367
Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
1 hrsThis salad has a lot going on, and somehow every bit of it works together.
Cooked shrimp and tender bay scallops sit alongside nutty brown rice, strips of Jarlsberg cheese, sweet green peas, and julienned red bell pepper.
Sunflower seeds add crunch and raisins bring little bursts of sweetness that play off the briny seafood in a way that keeps you reaching for another forkful.
Toss it all with your dressing of choice, chill for at least an hour to let the flavors get acquainted, and spoon it over crisp salad greens.
Chef Tips
- A light vinaigrette or citrus dressing works best here. Anything too heavy will mask the delicate flavor of the scallops.
- Chill for a full hour before serving. The rice soaks up the dressing and the flavors meld into something much better than freshly tossed.
- Jarlsberg adds a mild, nutty sweetness. Swiss cheese is a fine stand-in if you can’t find it.
- This travels well for picnics and potlucks since there’s no mayo to worry about in the heat.
Ingredients
Directions
In bowl, combine all ingredients except dressing and greens.
Pour dressing over all and toss to blend.
Cover and refrigerate at least 1 hour, to blend flavors.
To serve, spoon onto crisp greens.
Comments
