Emerald Seafood Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | French | Apples, Salads, Vegetables, Wine | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Scallops, washed well |
| 1/2 | c | Dry white wine |
| 1/4 | c | Water |
| 1 | Sprig parsley | |
| 1/2 | Bay leaf | |
| 1/4 | t | Dried thyme leaves |
| 2 | Peppercorns | |
| 1/2 | lb | Shrimp, cooked |
| 1 | Red apple, skinned cored | |
| and diced | ||
| 1/2 | Sweet red onion, thinly slid | |
| 2 | Kiwi fruits, peel sliced | |
| 1/2 | c | Walnut halves |
| 1 | Bunch spinach, wash trim | |
| 3 | T | Olive oil |
| 1 | T | Lemon juice |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 403
Calories From Fat: 242
Total Fat: 27.9g
Cholesterol: 114mg
Sodium: 758mg
Potassium: 275.2mg
Carbohydrates: 19g
Fiber: 1.1g
Sugar: <1g
Protein: 16.2g