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Citrus-Seafood Salad

Yield 6 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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