Citrus Seafood Salad

By MaryEllen

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

Preparation

Step 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.

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. Makes 6 servings.

. . .
Nutritional Information
Amount per serving
Calories: 206
Calories from fat: 20%
Fat: 4.5g
Saturated fat: 0.7g
Monounsaturated fat: 2g
Polyunsaturated fat: 1g
Protein: 27.3g
Carbohydrate: 14.3g
Fiber: 5.1g
Cholesterol: 134mg
Iron: 3.8mg
Sodium: 373mg
Calcium: 139mg