Escarole, Orange & Avocado Salad with Scallops
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 331.5
- Total Fat: 14.4 g
- Cholesterol: 37.4 mg
- Sodium: 309.8 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.2 g
- Protein: 20.2 g
View full nutritional breakdown of Escarole, Orange & Avocado Salad with Scallops calories by ingredient
Number of Servings: 6
Ingredients
-
8 cups chopped escarole (1 large head)
2 cans (11 oz each) mandarin oranges, drained and liquid reserved
1/2 head fennel, thinly sliced
1 diced avocado
1 minced shallot
1-1/2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
3 tbsp extra-virgin olive oil
1 tbsp olive oil
1-1/2 lbs large scallops
Directions
1. In large bowl, combine chopped escarole, mandarin oranges,
fennel, and avocado.
2. Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.
fennel, and avocado.
2. Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.
3. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.