You'll love the interplay of piquant ginger,
tangy sour cream, fruit, and seafood in this addictively delicious
and deceptively simple salad.
Seafood Salad with Ginger-Cream
Dressing
8 cups torn spinach leaves or mixed salad
greens
1 pound fresh or frozen scallops, cooked and chilled
8 ounces fresh or frozen peeled and deveined shrimp, cooked and
chilled
1 large peach or nectarine or 2 apricots, pitted and sliced
1 large mango or small papaya, seeded, peeled, and sliced
Ginger-Cream Dressing (see recipe below)
2 tablespoons cashew halves or sliced almonds, toasted (optional)
- In a large bowl combine the spinach, scallops,
shrimp, peach slices, and mango slices. Pour the Ginger-Cream
Dressing over scallop mixture; toss gently to coat.
- To serve, divide the scallop mixture among
six dinner plates. If desired, sprinkle with cashews.
Makes 6 servings.
Make-Ahead Tip:
Prepare the Ginger-Cream Dressing as directed. Cover and chill
for up to 3 days.
Ginger-Cream Dressing: In a small bowl stir together 1/2 cup fat-free
dairy sour cream, 2 tablespoons finely chopped crystallized ginger,
1 tablespoon sherry vinegar, 1/2 teaspoon finely shredded orange
peel, and dash ground red pepper. Stir in enough orange juice
(about 2 tablespoons) to make a dressing of desired consistency.
Season to taste with salt. Makes about 2/3 cup.
Nutritional facts per serving: calories: 182, total fat: 3g, saturated fat: 0g,
cholesterol: 100mg, sodium: 473mg, carbohydrate: 17g, total sugar:
9g, fiber: 2g, protein: 22g, vitamin A: 0%, vitamin C: 46%, calcium:
10%, iron: 14%, fruit: .5diabetic exchange, vegetables: 1.5diabetic
exchange, very lean meat: 2.5diabetic exchange, fat: .5diabetic
exchange
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
