Emerald Seafood Salad
Yield
4 servingsPrep
30 minCook
5 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
scallops
washed well |
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
water
|
|
| 1 | each |
parsley leaves
sprig |
*
|
| ½ | each |
bay leaves
|
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 2 | each |
peppercorns
|
*
|
| ½ | pound |
shrimp, cooked
|
|
| 1 | each |
apples
large red, skinned, cored, sliced |
|
| ½ | each |
red onion
small, sweet, thinly sliced |
|
| 2 | each |
kiwi fruit
large, peeled, sliced |
|
| ½ | cup |
walnuts
|
|
| 1 | bunch |
spinach
washed, trim |
|
| dressing | |||
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
scallops
washed well |
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
water
|
|
| 1 | each |
parsley leaves
sprig |
*
|
| 0.5 | each |
bay leaves
|
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 2 | each |
peppercorns
|
*
|
| 226.8 | g |
shrimp, cooked
|
|
| 1 | each |
apples
large red, skinned, cored, sliced |
|
| 0.5 | each |
red onion
small, sweet, thinly sliced |
|
| 2 | each |
kiwi fruit
large, peeled, sliced |
|
| 118 | ml |
walnuts
|
|
| 1 | bunch |
spinach
washed, trim |
|
| dressing | |||
| 45 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Place scallops in saucepan with wine and water.
Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together.
Add to scallops in saucepan.
Poach scallops gently over low heat for 5 minutes.
Remove scallops. Allow to cool.
Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts.
Combine dressing ingredients in a screw top jar.
Shake to mix.
Pour salad dressing over salad.
Toss well. Serve over a bed of spinach.
Serve with fresh French bread.
