Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (574g)|
|Recipe Makes: 4|
|Calories from Fat: 867 (70%)|
|Amt Per Serving||% DV|
|Total Fat 96.3g||128 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 46.7g|
|Cholesterol 90.6mg||28 %|
|Sodium 2386.1mg||82 %|
|Potassium 878.6mg||23 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 74.2g|
|Protein 19.9g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1232
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