with family, friends or on your own, entree salads can be very handy and
tasty. Here are some seafood recipe ideas to help you turn your salad
into a meal. Tossed Tuna Salad is nothing like the "sandwich tuna salad"
you might think of when you hear "tuna salad". The other salad is also a
seafood salad featuring Scallops and Spinach.
TOSSED TUNA SALAD
9 1/4-oz can tuna, chilled and drained
3 cups torn fresh spinach and/or lettuce
1 can (16-oz) bean sprouts, drained and rinsed
1 can (5-oz) water chestnuts, drained and sliced
2 tbsp sliced green onions, separated into rings
1/2 cup Italian salad dressing
1 medium tomato, cut into 6 wedges
In a large salad bowl, using a fork, break tuna into large pieces. Combine
all ingredients except tomato and toss to mix well. Garnish with the
tomato wedges.
Yield: 6 servings
SCALLOP AND SPINACH SALAD
1 pkg (10-oz) fresh spinach leaves, washed, stemmed, torn
3 thin slices red onion, halved and separated
12-oz sea scallops
ground red pepper
paprika
nonstick cooking spray
1/2 cup bottled fat-free Italian salad dressing
1/4 cup crumbled blue cheese
2 tbsp toasted walnuts
Pat spinach dry with paper toweling and place in a large bowl with the red
onion. Cover bowl and set aside.
Rinse scallops; cut in half horizontally (to make 2 thin rounds); pat dry
with paper towels. Sprinkle top side of scallops lilghtly with the red
pepper and paprika. Spray a large nonstick skillet with cooking spray;
heat over high heat until very hot. Add half of the scallops, seasoned
side down, in a single layer placing about 1/2-inch apart. Sprinkle the
other side lightly with the red pepper and paprika. Cook 2 minutes or
until browned on the bottom. Turn scallops and cook 1 to 2 minutes or
until opaque in the center. Transfer to a plate and cover to keep warm.
Wipe skillet clean with paper toweling and repeat the process with the
other half of the scallops.
Place the salad dressing in a small saucepan and bring to a boil over high
heat. Pour over the spinach and onion; toss to coat. Place scallops on
top of the spinach. Sprinkle the blue cheese and walnuts over the
scallops.
Yield: 4 servings at 169 calories, 6 g carbs and 24 g protein per serving.
Enjoy!
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