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Seafood Salad with Ginger-Cream Dressing




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 8 cups torn spinach leaves or mixed salad greens
• 1 pound fresh or frozen scallops, cooked and chilled
• 8 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled
• 1 large peach or nectarine or 2 apricots, pitted and sliced
• 1 large mango or small papaya, seeded, peeled, and sliced
• 1 recipe Ginger-Cream Dressing (see recipe below)
• 2 tablespoons cashew halves or sliced almonds, toasted (optional


Recipe



1. In a large bowl combine the spinach, scallops, shrimp, peach slices, and mango slices. Pour the Ginger-Cream Dressing over scallop mixture; toss gently to coat.
2. To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews. Makes 6 servings.
Make-Ahead Tip: Prepare the Ginger-Cream Dressing as directed. Cover and chill for up to 3 days.
Ginger-Cream Dressing: In a small bowl stir together 1/2 cup fat-free dairy sour cream, 2 tablespoons finely chopped crystallized ginger, 1 tablespoon sherry vinegar, 1/2 teaspoon finely shredded orange peel, and dash ground red pepper. Stir in enough orange juice (about 2 tablespoons) to make a dressing of desired consistency. Season to taste with salt. Makes about 2/3 cup.