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Emerald Seafood Salad

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YIELD

4 servings

PREP

30 min

COOK

5 min

READY

45 min

Ingredients

½ 226.8
POUND G SCALLOPS
washed well
½ 118
CUP ML WHITE WINE
dry *
¼ 59
CUP ML WATER
1 1
EACH EACH PARSLEY LEAVES
sprig *
½ 0.5
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML THYME
dried *
2 2
EACH EACH PEPPERCORNS *
½ 226.8
POUND G SHRIMP, COOKED
1 1
EACH EACH APPLES
large red, skinned, cored, sliced
½ 0.5
EACH EACH RED ONION
small, sweet, thinly sliced
2 2
EACH EACH KIWI FRUIT
large, peeled, sliced
½ 118
CUP ML WALNUTS
1 1
BUNCH BUNCH SPINACH
washed, trim
dressing
3 45
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML LEMON JUICE
0.6
TEASPOON ML SALT
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 373 51% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 424mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 64g
Vitamin A 164% Vitamin C 109%
Calcium 21% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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