Seafood Salad with Creamy Ginger Dressing

Seafood Salad with Creamy Ginger Dressing

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup light sour cream
  • 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
  • 1 teaspoon white-wine vinegar
  • ½ teaspoon finely shredded orange peel
  • 1 tablespoon orange juice
  • Dash cayenne pepper
  • 1 pound fresh or frozen sea scallops, cooked and chilled (see Tip)
  • 8 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled (see Tip)
  • 6 cups fresh spinach leaves or torn mixed salad greens
  • 2 large mangoes or small papayas, seeded, peeled, and cut into chunks
  • 2 tablespoons cashew halves or sliced almonds, toasted (optional)

Preparation

  • Prep

  • Ready In

  1. Stir together sour cream, ginger, vinegar, orange peel, orange juice, and cayenne pepper in a small bowl. Set aside.
  2. Halve any large scallops. Combine scallops, shrimp, spinach, and mango in a large salad bowl. Drizzle dressing over scallop mixture; toss gently to coat.
  3. To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.
  • Tips: To cook scallops, add ½ 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 information

  • Serving size: 1 serving
  • Per serving: 194 calories; 5 g fat(1 g sat); 2 g fiber; 16 g carbohydrates; 23 g protein; 82 mcg folate; 82 mg cholesterol; 11 g sugars; 3,446 IU vitamin A; 31 mg vitamin C; 79 mg calcium; 2 mg iron; 206 mg sodium; 522 mg potassium
  • Nutrition Bonus: Vitamin A (69% daily value), Vitamin C (52% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 fat, 1 vegetable, ½ fruit

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