Sunshine Salad

This seafood and fruit salad main dish recipe is so simple to toss together and the fresh citrus-ginger dressing is a snap to blend.

Sunshine Salad
20 mins
by 4.0 1  person
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  • 1/2 cup fat-free sour cream
  • 2 tablespoons finely chopped crystallized ginger
  • 2 tablespoons orange juice
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon finely shredded orange peel
  • dash of ground red pepper
  • 8 cups torn spinach or mixed salad greens
  • 1 pound scallops, cooked and chilled
  • 1/2 pound cooked, peeled shrimp, chilled
  • 1 large peach or nectarine or 2 apricots, unpeeled, pitted and sliced
  • 1 large mango or small papaya, peeled, pitted, and sliced
For dressing, combine sour cream, crystallized ginger, orange juice, sherry vinegar, orange peel, and ground red pepper, and a dash of salt in a small bowl.
Place salad greens, scallops, shrimp, spinach, peach slices, and mango slices in a large bowl. Pour dressing over salad, tossing gently to coat. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 197, Fat, total (g) 5, sat. fat (g) 3, carb. (g) 20, fiber (g) 4, pro. (g) 20, vit. A (RE) 731, vit. C (mg) 40, sodium (mg) 459, iron (mg) 5, Vegetables () 1, Fruit () 1, Very Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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