Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We liked watercress and endive in this salad, but most combinations of pungent greens will work.

Recipe by Cooking Light July 1999


Recipe Summary test

4 servings.


Ingredient Checklist


Instructions Checklist
  • To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots, and cook for 2 minutes or until crispy, stirring constantly. Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.

  • To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.

  • To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk. Heat dressing in a small saucepan over medium heat 1 minute; pour over salad. Sprinkle with mint and shallots.

Nutrition Facts

292 calories; calories from fat 27%; fat 8.9g; saturated fat 1.5g; mono fat 3.2g; poly fat 3.1g; protein 31.4g; carbohydrates 22.7g; fiber 3.4g; cholesterol 56mg; iron 1.4mg; sodium 933mg; calcium 126mg.