Citrus-Seafood Salad

Cooking Light
6 servings (serving size: 2 cups)


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1 cup water
1/2 cup dry white wine
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 pound large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup thinly sliced red onion, separated into rings
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon Dijon mustard
3/4 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
6 cups small spinach leaves
2 cups orange sections
1 medium peeled cucumber, halved lengthwise and sliced


Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until done. Drain.

Combine shrimp, scallops, and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind through salt) in a small bowl; stir well. Pour 1/4 cup orange juice mixture over shrimp mixture; toss well, cover, and chill 30 minutes. Cover and chill remaining orange juice mixture.

Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well.

Created date

March 1996

Nutritional Information

Calories 206
Caloriesfromfat 20 %
Fat 4.5 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1 g
Protein 27.3 g
Carbohydrate 14.3 g
Fiber 5.1 g
Cholesterol 134 mg
Iron 3.8 mg
Sodium 373 mg
Calcium 139 mg