| 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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