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Emerald Seafood Salad

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

5 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound scallops
washed well
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½ cup white wine
dry
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¼ cup water
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1 each parsley leaves
sprig
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½ each bay leaves
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¼ teaspoon thyme
dried
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2 each peppercorns
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½ pound shrimp, cooked
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1 each apples
large red, skinned, cored, sliced
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½ each red onion
small, sweet, thinly sliced
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2 each kiwi fruit
large, peeled, sliced
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½ cup walnuts
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1 bunch spinach
washed, trim
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dressing
3 tablespoons olive oil
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1 tablespoon lemon juice
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teaspoon salt
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teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
226.8 g scallops
washed well
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118 ml white wine
dry
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59 ml water
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1 each parsley leaves
sprig
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0.5 each bay leaves
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1.3 ml thyme
dried
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2 each peppercorns
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226.8 g shrimp, cooked
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1 each apples
large red, skinned, cored, sliced
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0.5 each red onion
small, sweet, thinly sliced
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2 each kiwi fruit
large, peeled, sliced
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118 ml walnuts
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1 bunch spinach
washed, trim
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dressing
45 ml olive oil
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15 ml lemon juice
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0.6 ml salt
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0.6 ml black pepper
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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 37351% 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?
 

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