Seafood Salad

recipe

Yield:

6 servings (serving size: 1 cup seafood mixture and 1 cup salad greens)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 13 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.9 g
Protein 27 g
Carbohydrate 6.7 g
Fiber 1.6 g
Cholesterol 136 mg
Iron 2.9 mg
Sodium 261 mg
Calcium 107 mg

Ingredients

1 pound medium shrimp, peeled and deveined
1/2 pound sea scallops
1/2 pound lump crabmeat, shell pieces removed
1 1/2 cups diced seeded tomato (about 1 pound)
1/4 cup minced fresh cilantro
3 tablespoons minced shallots or green onions
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
6 cups gourmet salad greens

Preparation

Steam shrimp and scallops, covered, 6 minutes or until done; cool. Cut the shrimp and scallops into quarters. Combine shrimp, scallops, crabmeat, and next 5 ingredients (crab through jalapeño) in a bowl. Serve over salad greens.

Jeanne Thiel Kelley,

Cooking Light

July 2001
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