Emerald Seafood Salad
Try this Emerald Seafood Salad recipe, or contribute your own. "Vegetables" and "Salads" are two of the tags cooks chose for Emerald Seafood Salad.
Yield: 4 Servings Ready in 1 hours
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|1/2 cDry white wine|
|1 Bunch spinach; wash, trim|
|1/2 lbShrimp; cooked|
|1/2 cWalnut halves|
|1/2 smSweet red onion; thinly slid|
|1 Sprig parsley|
|1/4 tsDried thyme leaves|
|1/2 Bay leaf|
|2 lgKiwi fruits; peel, sliced|
|1 lgRed apple; skinned, cored,|
|3 tbolive oil|
|1/2 lbScallops; washed well|
|1 tbLemon juice|
Emerald Seafood Salad Preparation
Place scallops in saucepan with wine and water. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together. Add to scallops in saucepan. Poach scallops gently over low heat for 5 minutes. Remove scallops. Allow to cool. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad. Toss well. Serve over a bed of spinach. Serve with fresh French bread.
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