Southwest Seafood Salad

Southwest Seafood Salad
Southwest Seafood Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    pound Jarlsberg cheese

  • 1/4

    pound sea scallops

  • 1/4

    pound large shrimp peeled, deveined

  • 1/2

    pound swordfish cut 1" pieces

  • 4

    tablespoons lime juice

  • Garlic Ranch Dressing

  • 1

    teaspoon finely-chopped jalapeño pepper (optional)

  • 1/2

    yellow pepper chopped

  • 1

    can black soybeans - (15 oz) rinsed, drained

  • 2

    cups chopped Romaine lettuce

Directions

Shred cheese; set aside. Rinse seafood and pat dry. Arrange seafood in a single layer on a microwave-safe 9-inch pie plate. Drizzle with 2 tablespoons lime juice. Cover with a microwave-safe paper towel and cook 2 minutes on high. Turn dish and cook 1 minute more or until cooked through. Cool. Drain juices into a large mixing bowl or serving bowl. Mix with remaining 2 tablespoons lime juice, dressing and jalapeño, if using. Add cheese, seafood, pepper, beans and lettuce. Toss gently to coat. Serve with controlled carb tortillas, if desired. This recipe yields 4 servings. Carbohydrates: 10.5 grams Net Carbs: 7.5 grams Fiber: 3 grams Protein: 38.5 grams Fat: 21.5 grams Calories: 396

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