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Rice and Seafood Salad
Serves:4
Origin: Italian
Ingredients:

2 cups cooked rice (See Note)
1 cup mixed cooked seafood (See Note)
1/4 cup coarsely chopped fresh basil or Italian parsley leaves, or combo
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper


Preparation:

1. Crumble the cooked rice into a mixing bowl. Add the seafood and basil. Toss to mix. 2. Stir the oil and lemon juice in a small bowl until mixed. Pour this dressing over the rice and toss until mixed. Season to taste with salt and pepper. Serve the salad at room temperature.
Per Serving: ( a combination of cooked shrimp and bay scallops was used for nutritional analysis)237 Calories (29.4% from fat); 8g Fat (1g Sat, 5g Mono, 1g Poly); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 353mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Fat.
NOTE: Either leftover rice or fresh made Rice Baked with Vegetables is ideal. Any cooked seafood, from boiled shrimp to leftover steamed mussels, can be used. Grilled fish, flaked into bite-sized pieces, is particularly delicious.