Shrimp & Scallops Tropical Salad
A fruity dressing makes this salad shine. Served on a bed of greens, the scrumptious combo of grilled seafood, veggies and macadamia nuts is a perfect way to celebrate a special summer occasion. —Jackie Pressinger, Stuart, FL
Prep: 35 min. • Cook: 5 min. Makes: 2 servings
2 Tbsp. diced peeled mango
1 Tbsp. diced pineapple
11/2 tsp. mango chutney
11/2 tsp. olive oil
1 tsp. rice vinegar
3/4 tsp. lime juice Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
For a heartier grilled meal, leave and scallops shrimp skewers, on their over and serve alongside rice the salad!
2 Tbsp. coarsely chopped macadamia nuts, toasted 1 Tbsp. finely chopped red onion 1 Tbsp. minced fresh cilantro 2 Tbsp. canola oil
11/2 tsp. Caribbean jerk seasoning 6 uncooked large shrimp,
peeled and deveined
6 sea scallops, halved
1. Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates.
2. In a bowl, combine oil and jerk seasoning. Thread seafood onto 2 metal or soaked wooden skewers; brush with oil mixture.
3. Grill the skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque,
2-3 minutes on each side. Place on salads; drizzle with dressing.
1 SALAD 413 cal., 32g fat (4g sat. fat), 96mg chol., 523mg sod., 16g carb.
(6g sugars, 5g fiber), 19g pro.
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. It’s a refreshing lunch or light supper. —Ginger Ellsworth, Caldwell, ID
Takes: 30 min. • Makes: 2 servings
3/4 lb. boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted
1. Place chicken on a double thickness of heavy-duty foil (about 18x15 in.). Combine broth and 1 Tbsp. poppy seed dressing; spoon over chicken.
Fold edges of foil around chicken mixture, leaving the center open. Grill, covered, over medium heat until the chicken is no longer pink, 10-12 minutes.
2. In a large salad bowl, combine the spinach, romaine and strawberries. Add chicken and the remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
2 CUPS 438 cal., 22g fat (3g sat. fat), 104mg chol., 386mg sod., 18g carb. (11g sugars, 5g fiber), 39g pro.