Citrus-Seafood Salad
From cheric 16 years ago
- 5 minutes to make
- Serves 6
From Cooking Light. Serve with crusty rolls and crisp white wine for a great, light meal. Prep time includes chilling.
Ingredients
- 1 lb large shrimp shopping list
- 1 cup water shopping list
- 1/2 cup dry white wine shopping list
- 1/4 tsp dried thyme shopping list
- 1/4 tsp dried marjoram shopping list
- 3/4 lb bay scallops shopping list
- 1/2 cup thinly sliced red onion, separated into rings shopping list
- 1/4 tsp grated orange rind shopping list
- 1/4 cup fresh orange juice shopping list
- 1 T fresh lemon juice shopping list
- 1 T olive oil shopping list
- 1 T Dijon mustard shopping list
- 3/4 tsp sugar shopping list
- 1/4 tsp pepper shopping list
- 1/8 tsp salt shopping list
- 6 cups small spinach leaves shopping list
- 2 cups orange sections shopping list
- 1 medium peeled cucumber, halved lengthwise and sliced shopping list
How to make it
- Peel and devein shrimp.
- Combine water and next 3 ingredients in a large skillet; bring to a boil. Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until shrimp turn pink and scallops are done. Drain.
- Combine shrimp, scallops, and onion in a large bowl. Combine orange rind and next 7 ingredients 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. 6 servings (serving size: 2 cups).
- 206 calories; 4.5 g fat; 14.3 g carbs
People Who Like This Dish 3
- tupelohoney17 Las Vegas, NV
- clbacon Birmingham, AL
- cheric Oklahoma City, OK
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