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1 pound scallops sauted and chilled
1/2 pound peeled shrimp sauted and chilled
8 cups torn spinach or mixed salad greens
1 large peach or nectarine or 2 apricots, unpeeled, pitted, and sliced
1 large mango or smallpapaya, peeled, pitted, and sliced
ginger cream dressing
2 table spoons toasted cashew halves or sliced almonds
toss chilled sauted scallops and shrimp with spinach or salad greens,fruits and ginger cream dressing in a large bowl till coated. to serve , garnish with cashews or almonds if desired. makes 6 servings ginger cream dressing: stir together 1/2 cup fat free sour cream, 2 table spoons finely chopped ginger, 1 table spoon sherry vinegar, 1/2 teaspoon finely shredded orange peel, and a dash of ground red pepper. stir in 2 to 4 table spoons of orange juice,as needed for desired consistency. add salt to taste. makes 2/3 cup, make dressing the day before and refrigerate to release all the layers of flavors.
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