SEAFOOD SALAD SUPREME

1  1/2 cups jasmine rice
2  1/2 - 3 cups water

1 lb. imitation king crab flakes or other seafood
(if you can find real crabmeat, go for it)
1 cup carrots, slice julienne style
1 cup craisins (dried cranberries)
2 chopped scallions (green onions)
1/2 - 1 bottle raspberry vinagrette
garlic powder
seasoned salt

In small saucepan, heat water and rice to boiling; stir, cover, and simmer for 10 minutes.  Turn off heat and let stand, covered, for 5 minutes.  Stir and refrigerate until chilled.

When rice is cold, mix in remaining ingredients.

Makes a lot -- probably 8 - 10 small servings or 6 large servings.

 
 


 
 
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