FISHERMEN'S WHARF SALAD

FISHERMEN'S WHARF SALAD image

Yield serves 8

Number Of Ingredients 13

2 1/2 cups water
2 chicken bouillon cubes
1 cup brown rice
1/3 cup thinly sliced green onions
1 can (2 1/4 oz)black olives drained
1/2 cup thinly sliced celery
12 oz marinated artichokes
1/2 tsp. curry powder
1/3 cup slivered almonds, toasted
1 1/2 to 2 cups crab meat, whole small shrimp or other seafood
2-3 tbl mayonnaise
salad greens
toasted slivered almonds, for garnish

Steps:

Combine water and bouillon cube in heavy saucepan; bring to boil, add brown rice. Turn heat down and simmer until rice is barely tender. Chill rice thoroughly. 2. When ready to assemble, add sliced green ions, olives and celery to chilled rice. Drain artichokes and reserve marinade. Cut artichokes into halves or thirds, depending on size. add to salad. 3. blend curry powder with marinade and pour over salad; add the 1/3 cup almonds and crab. Toss lightly, add mayo and toss again. Chill well. Spoon over salad greens on serving platter or individual plates. garnish with almonds.