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California Seafood Salad |
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Serves: 8 Print this RecipeServing size: 4 oz Try using pieces of crab or lobster instead of, or in addition to, the shrimp and scallops. 1/4 pound fresh green beans, cut into 1-inch pieces 1 tablespoon olive oil 1 pound fresh scallops 1 pound uncooked fresh shrimp, peeled and deveined 1/2 cup low-fat sour cream 2 tablespoons low-fat mayonnaise 2 tablespoons skim milk 1 tablespoon chopped fresh dill 2 tablespoons chopped fresh parsley 2 tablespoons fresh lime juice 1 head romaine lettuce 1 large tomato, cut into wedges 1 lemon, cut into wedges 1. To prepare the salad, steam the green beans for 3 to 4 minutes until cooked, but slightly crunchy. Set aside. In a large skillet, heat the olive oil. 2. Add the scallops and shrimp and saute over medium heat for 4 to 5 minutes until the seafood is cooked (the shrimp turn pink and the scallops are no longer translucent). Set aside to cool while you prepare the dressing. 3. Combine all the dressing ingredients together in a small bowl. Add the dressing to the seafood and mix well. Add the green beans and toss again. 4. To assemble, place lettuce leaves on individual plates or one platter. Place seafood salad in a mound on top of the lettuce. Surround the salad with tomato and lemon wedges. EXCHANGES Vegetable 1 Lean Meat 2 NUTRITION FACTS Calories 143(Calories from Fat 45) Total Fat 5 grams Saturated Fat 1 gram Cholesterol 87 milligrams Sodium 226 milligrams Total Carbohydrate 7 grams Dietary Fiber 2 grams Sugars 4 grams Protein 18 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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