Seafood Salad, Citrus
Categories: Salads | Seafood - eServes: 6 Servings
Ingredients:
- 1 c Water
- 1/2 c Dry white wine
- 1/4 ts Dried thyme
- 1/4 ts Dried marjoram
- 1 lb Large shrimp; peeled and
- -deveined
- 3/4 lb Bay scallops
- 1/2 c Red onion; thinly sliced,
- -separated
- 1/4 ts Orange rind; grated
- 1/4 c Fresh orange juice
- 1 tb Fresh lemon juice
- 1 tb Olive oil
- 1 tb Dijon mustard
- 3/4 ts Sugar
- 1/4 ts Pepper
- 1/8 ts Salt
- 6 c Spinach leaves
- 2 c Orange sections
- 1 md Cucumber; peeled, halved
- -lengthwise, sliced
Instructions:
Combine first 4 ingredients in a large skillet - bring to a boil. Add
shrimp and scallops - cover, reduce heat and simmer 4 minutes or until
done. Drain.
Combine shrimp, scallops and onion in a large bowl. Combine orange rind and
next 7 ingredients (orange rind thru salt) 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.
Recipe by: Cooking Light, March 1996, page 124
Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
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