SeaSide BBQ Ranch Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Shrimp, cooked, 16 oz Scallops, raw, 8 ozRed Ripe Tomatoes, 1 medium whole (2-3/5" dia) dicedZucchini, 1 cup, diced*Summer Squash, 1 small diced*Onions, raw, 1 chopped*Greek Yogurt, Plain, no fat 3 oz Hellmann's , Light Mayonnaise, 1 Tbsp, 2 servingSour Cream, 3 tbsp Iceberg Lettuce shredded or chopped 6 cup2 tabsp dry bbq rub 1 teasp garlic powder1 half package ranch dry salad dressing
Cook chopped onions, diced zucchini and diced squash until tender. In the mean time. In med sauce pan boil well salted water add shrimp and scallops cook until shrimp and scallops are just under done.
Drain then cover shrimp and scallops with any bbq rub that you like . In the same pan that the onions and vegtables are in push to the side and add ship and scallops, cook for just a bit to get the bbq flavor cooked on to the seafood. Set aside and cool. Shredd lettuse bowl and dice the tomatoe into small piecese add to a large bowl. mix sour cream, greek yougert, mayo in small bowl add gralic powder and ranch dressing dry mix, mix well.
Add seafood and vegtables to the large bowl then add the dressing toss and serve.
1)You can sever this with baked or muliti grain torilta chips
2) Make a lettuce cup and serve/w brown rice
Number of Servings: 6
Recipe submitted by SparkPeople user LLB1971.
Drain then cover shrimp and scallops with any bbq rub that you like . In the same pan that the onions and vegtables are in push to the side and add ship and scallops, cook for just a bit to get the bbq flavor cooked on to the seafood. Set aside and cool. Shredd lettuse bowl and dice the tomatoe into small piecese add to a large bowl. mix sour cream, greek yougert, mayo in small bowl add gralic powder and ranch dressing dry mix, mix well.
Add seafood and vegtables to the large bowl then add the dressing toss and serve.
1)You can sever this with baked or muliti grain torilta chips
2) Make a lettuce cup and serve/w brown rice
Number of Servings: 6
Recipe submitted by SparkPeople user LLB1971.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 4.1 g
- Cholesterol: 162.4 mg
- Sodium: 288.5 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.0 g
- Protein: 25.0 g
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