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rice and seafood salad

Rice and Seafood Salad

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White Toque

Recipe Information

Yield:    4 servings
Cook Time:   45 minutes
Level:   Medium



  1. Thaw and pat dry all vegetables except the tomatoes.
  2. Cut the asparagus into bite size pieces.
  3. Cook the diced artichoke bottoms to remove the citrus flavor if present. Chill, reserve.
  4. Cook both rice packets according to directions without seasoning to make 3 to 1 ratio of white to wild rice and a total of 12 cups.
  5. Combine the first 12 ingredients and keep chilled.
  6. To make the dressing combine the last 4 ingredients, adjust seasonings to taste.
  7. To serve, add dressing to the salad and let it sit for 15 minutes in a refrigerator.

TIP: Dress only what you are serving, and serve immediately, for the vinegar will wilt and discolor the vegetables as well as continue to cook the seafood.

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