A velvety dressing accented with ginger and orange brings out the best in tender scallops, succulent shrimp, and juicy mango in this sophisticated spinach salad. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Stir together sour cream, ginger, vinegar, orange peel, orange juice, and cayenne pepper in a small bowl. Set aside.

  • Halve any large scallops. Combine scallops, shrimp, spinach, and mango in a large salad bowl. Drizzle dressing over scallop mixture; toss gently to coat.

  • To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.


Tips: To cook scallops, add 1/2 cup water to a large skillet. Bring to boiling. Add scallops. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes or until scallops turn opaque. Drain and chill.

If desired, leave the tails on the shrimp. To cook shrimp, in a medium saucepan, bring 2 cups water to boiling. Add shrimp; return to boiling. Cook, uncovered, for 1 to 3 minutes or until shrimp turn opaque. Rinse under cold running water; drain and chill.

To make ahead: Make the dressing (Step 1) and refrigerate for up to 3 days.

Nutrition Facts

194 calories; 4.8 g total fat; 0.5 g saturated fat; 82 mg cholesterol; 206 mg sodium. 522 mg potassium; 15.7 g carbohydrates; 2 g fiber; 11 g sugar; 22.6 g protein; 3446 IU vitamin a iu; 31 mg vitamin c; 82 mcg folate; 79 mg calcium; 2 mg iron; 82 mg magnesium;