Recipe - Brown Rice Seafood Salad Supreme

One half pound Shrimp, cooked, shelled and
deveined
One half pound Bay scallops, cooked
2 cup Cooked brown rice
One half cup Red pepper, cut in julienne
strips
One half cup Peas, cooked
One fourth cup Sunflower seeds
One fourth cup Raisins
1 cup Jarlsberg cheese, cut in
julienne strips
Dressing (Recipe below)
Crisp salad greens

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. Makes 46 servings.

Dressing

In medium bowl, combine 1 cup plain yogurt, One half Cup chopped seeded
cucumber, One fourth cup chopped green onion, 3 tablespoons lemon juice, 2
tablespoons light soy sauce and a generous dash of lemon pepper. Blend
well.

From the files of Al Rice, North Pole Alaska. Feb 1994

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