| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Salads | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Medium-size fresh unpeeled shrimp |
| 1 | tb | Vegetable oil |
| 3/4 | lb | Skinned boned chicken breast, cut into 1/4-inch-wide strips |
| 1/2 | lb | Fresh bay scallops |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1/3 | c | Rice wine |
| 3 | tb | Fresh lime juice |
| 3 | tb | Low-sodium teriyaki sauce |
| 1 | ts | Grated lime rind |
| 1 | ts | Sesame oil |
| 1 | ds | Hot sauce |
| 1 1/2 | c | Chopped unpeeled Granny Smith apple |
| 3/4 | c | Julienne-cut red bell pepper, (2-inch) |
| 3 | md | Size oranges, peeled and sliced |
| 3 | c | Loosely packed torn spinach |
| 2 1/2 | c | Loosely packed torn romaine lettuce |
| 1/2 | c | Sliced almonds, toasted |
INSTRUCTIONS
Peel and devein shrimp; set aside. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; saute 4 minutes. Remove from skillet; set aside. Add shrimp and scallops; saute 3 minutes or until scallops are done. Remove from skillet; set aside. Combine sugar and next 7 ingredients. Add to skillet; bring to a boil, stirring constantly. Reduce heat; add chicken, scallop mixture, apple, bell pepper, and oranges to skillet; stir gently to coat. Combine chicken mixture, spinach, and romaine in a large bowl; toss gently. Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2 cups). Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium Serving Ideas : Serve warm. NOTES : This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in itself--just add rolls. Recipe by: Cooking Light, Nov/Dec 1992, page 106 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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