posted by SueFreeman 05-16-101 8:01 AM
Citrus Seafood Salad
SOURCE: Cooking Light YEAR: 1996 ISSUE: March PAGE: 124
1 cup water
1/2 cup dry white wine
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 pound large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup thinly sliced red onion, separated into rings
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon Dijon mustard
3/4 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
6 cups small spinach leaves
2 cups orange sections
1 medium peeled cucumber, halved lengthwise and sliced
Add some crusty rolls and a glass of crisp white wine, and you have an elegant light meal.
Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until done. Drain.
Combine shrimp, scallops, and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind through salt) in a small bowl; stir well. Pour 1/4 cup orange juice mixture over shrimp mixture; toss well, cover, and chill 30 minutes. Cover and chill remaining orange juice mixture.
Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well.
Yield: 6 servings (serving size: 2 cups).
NUTRITIONAL INFORMATION: CALORIES 206 (20% from fat); PROTEIN 27.3g; FAT 4.5g (sat 0.7g,
mono 2g, poly 1g); CARB 14.3g; FIBER 5.1g; CHOL 134mg; IRON 3.8mg; SODIUM 373mg; CALC 139mg
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