Seafood-Rice Salad

• 2 pounds scallops cooked
• 1 pound shrimp cleaned, cooked
• 6 ounces crab meat
• 4 cups basmati rice cooked
• 3 cups broccoli florets blanched
• 1/2 cup vegetable oil
• 1/2 cup lemon juice
• 2 tablespoons chives chopped
• 1 tablespoon lemon zest grated
• 1 teaspoon dijon mustard
• 1 teaspoon sugar

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

shrimp, crab meat, basmati rice, broccoli florets blanched, vegetable oil, lemon juice, chives, lemon zest, mustard, sugar

Taken from recipeland.com/recipe/v/seafood-rice-salad-40708 (may not work)