Seafood Salad with Ginger-Cream Dressing
You'll love the interplay of piquant ginger, tangy sour cream, fruit, and seafood in this additively delicious and deceptively simple salad.
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 Information Per Serving (1/6 of recipe): 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: .5 diabetic exchange, vegetables: 1.5 diabetic exchange, very lean meat: 2.5 diabetic exchange, fat: .5 diabetic exchange.
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