Brown Rice Seafood Salad Supreme

1/2 lb Shrimp, cooked, shelled and

-deveined 1/2 lb Bay scallops, cooked

2 c Cooked brown rice

1/2 c Red pepper, cut in julienne

-strips 1/2 c Peas, cooked

1/4 c Sunflower seeds

1/4 c Raisins

1 c Jarlsberg cheese, cut in

-julienne strips -Dressing (Recipe below) -Crisp salad greens In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings. Dressing In medium bowl, combine 1 cup plain yogurt, 1/2 Cup chopped seeded cucumber, 1/4 cup chopped green onion, 3 tablespoons lemon juice, 2 tablespoons light soy sauce and a generous dash of lemon pepper. Blend well. From the files of Al Rice, North Pole Alaska. Feb 1994