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.

Diabetic Living Magazine
Source: 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

194.1 calories; protein 22.6g 45% DV; carbohydrates 15.7g 5% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 10.7g; fat 4.8g 7% DV; saturated fat 0.5g 3% DV; cholesterol 82.4mg 28% DV; vitamin a iu 3446.4IU 69% DV; vitamin c 31.2mg 52% DV; folate 81.7mcg 20% DV; calcium 79.1mg 8% DV; iron 2.1mg 12% DV; magnesium 81.8mg 29% DV; potassium 522mg 15% DV; sodium 205.7mg 8% DV.