Sunshine Salad Recipe
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This seafood and fruit salad main dish recipe is so simple to toss together and the fresh citrus-ginger dressing is a snap to blend.
Ingredients
- 1/2 cup fat-free sour cream
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons orange juice
- 1 tablespoon sherry vinegar
- 1/2 teaspoon finely shredded orange peel
- Dash of ground red pepper
- 8 cups torn spinach or mixed salad greens
- 1 pound scallops, cooked and chilled
- 1/2 pound cooked, peeled shrimp, chilled
- 1 large peach or nectarine or 2 apricots, unpeeled, pitted and sliced
- 1 large mango or small papaya, peeled, pitted, and sliced
- For dressing, combine sour cream, crystallized ginger, orange juice, sherry vinegar, orange peel, and ground red pepper, and a dash of salt in a small bowl.
- Place salad greens, scallops, shrimp, spinach, peach slices, and mango slices in a large bowl. Pour dressing over salad, tossing gently to coat. Makes 6 servings.
- Calories 197, Total Fat 5 g, Saturated Fat 3 g, Sodium 459 mg, Carbohydrate 20 g, Fiber 4 g, Protein 20 g. Daily Values: Vitamin A 71%, Vitamin C 68%, Calcium 0%, Iron 29%. Exchanges: Vegetable 1, Fruit 1, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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