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

by 1  person


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Servings: 6 servings
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Salad, Seafood Salads
 
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Ingredients
  • 1/2  cup
    fat-free sour cream
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  • 2  tablespoons
    finely chopped crystallized ginger
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  • 2  tablespoons
    orange juice
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  • 1  tablespoon
    sherry vinegar
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  • 1/2  teaspoon
    finely shredded orange peel
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  •   Dash
    of ground red pepper
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  • 8  cups
    torn spinach or mixed salad greens
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  • 1  pound
    scallops, cooked and chilled
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  • 1/2  pound
    cooked, peeled shrimp, chilled
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  • 1  large
    peach or nectarine or 2 apricots, unpeeled, pitted and sliced
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  • 1  large
    mango or small papaya, peeled, pitted, and sliced
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Directions
1.
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.
2.
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
Calories 197, Total Fat 5 g, Saturated Fat 3 g, Sodium 459 mg, Carbohydrate 20 g, Fiber 4 g, Protein 20 g. Daily Values: Vitamin A 71%, Vitamin C 68%, Calcium 0%, Iron 29%. Exchanges: Vegetable 1, Fruit 1, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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