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Southwest Seafood Salad

Source of Recipe


The Everett Herald






List of Ingredients



• 1/4 lb. (1 cup small cubes) Jarlsberg lowfat (Lite) cheese
  
• 1/4 lb. (6 to 8) sea scallops
  
• 1/4 lb. (8 to 8 large) shrimp, peeled and deveined
  
• 1/2 lb. swordfish, cut into bite-size (1-inch) pieces
  
• 4 Tbsp lime juice
  
• 1/4 cup fat-free Ranch dressing
  
• 1 tsp minced jalapeño pepper (optional)
  
• 1/2 cup chopped jicama or yellow pepper
  
• 1 (15-ounce) can black beans, drained
  
• 2 cups chopped Romaine lettuce
  
• Optional garnish: 2 corn tortillas, cut in 1/4-inch strips, sautéed in 1 Tbsp olive oil until curly and crisp
  






Instructions



1. Cube cheese and set aside.
   
   
2. Heat a little olive oil in a large skillet or wok and sauté scallops, shrimp and swordfish; when almost cooked (about 10 minutes), add 2 tablespoons lime juice and season with salt and pepper. Transfer to a large bowl and refrigerate to cool, about one-half hour.
   
   
3. Combine remaining lime juice with dressing. Toss together seafood with dressing, cheese, jalapeño (if desired), jicama, black beans and Romaine. If desired, garnish with tortilla strips or serve with whole warmed tortillas.
   
   Makes 4 servings.
   
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   PER SERVING: 308 calories, 36 g protein, 7 g fat, 76 mg cholesterol, 23 g carbohydrates, 748 mg sodium.