Yield: 8 Servings
|½ pounds||Medium-size fresh unpeeled shrimp|
|1 tablespoon||Vegetable oil|
|¾ pounds||Skinned boned chicken breast, cut into 1/4-inch-wide strips|
|½ pounds||Fresh bay scallops|
|⅓ cup||Rice wine|
|3 tablespoons||Fresh lime juice|
|3 tablespoons||Low-sodium teriyaki sauce|
|1 teaspoon||Grated lime rind|
|1 teaspoon||Sesame oil|
|1 dash||Hot sauce|
|1½ cup||Chopped unpeeled Granny Smith apple|
|¾ cup||Julienne-cut red bell pepper, (2-inch)|
|3 mediums||Size oranges, peeled and sliced|
|3 cups||Loosely packed torn spinach|
|2½ cup||Loosely packed torn romaine lettuce|
|½ cup||Sliced almonds, toasted|
Peel and devein shrimp; set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; saute 4 minutes. Remove from skillet; set aside. Add shrimp and scallops; saute 3 minutes or until scallops are done. Remove from skillet; set aside.
Combine sugar and next 7 ingredients. Add to skillet; bring to a boil, stirring constantly. Reduce heat; add chicken, scallop mixture, apple, bell pepper, and oranges to skillet; stir gently to coat.
Combine chicken mixture, spinach, and romaine in a large bowl; toss gently.
Sprinkle with almonds. Yield: 8 servings (serving size: 1-½ cups).
Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium Serving Ideas : Serve warm.
NOTES : This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in itself--just add rolls.
Recipe by: Cooking Light, Nov/Dec 1992, page 106 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.