Emerald seafood salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Scallops; washed well |
| ½ | cup | Dry white wine |
| ¼ | cup | Water |
| 1 | Sprig parsley | |
| ½ | Bay leaf | |
| ¼ | teaspoon | Dried thyme leaves |
| 2 | Peppercorns | |
| ½ | pounds | Shrimp; cooked |
| 1 | large | Red apple; skinned, cored, and diced |
| ½ | small | Sweet red onion; thinly slid |
| 2 | larges | Kiwi fruits; peel, sliced |
| ½ | cup | Walnut halves |
| 1 | Bunch spinach; wash, trim | |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
PATTI - VDRJ67A
VINAIGRETTE DRESSING
Place scallops in saucepan with wine and water. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together. Add to scallops in saucepan. Poach scallops gently over low heat for 5 minutes. Remove scallops. Allow to cool. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad. Toss well. Serve over a bed of spinach. Serve with fresh French bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini