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.



by 1  person


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Servings: 6
Prep Time: 20 mins
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Ingredients
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    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

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
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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