SeaSide BBQ Ranch Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of SeaSide BBQ Ranch Salad calories by ingredient
Introduction
This a what I like to call a real seafood salad with a kick. Very easy to make. 1 cup sevingFYI:
1) I also used some of the left over in my eggs beters for a nice omlet for brakefast This a what I like to call a real seafood salad with a kick. Very easy to make. 1 cup seving
FYI:
1) I also used some of the left over in my eggs beters for a nice omlet for brakefast
Number of Servings: 6
Ingredients
-
Shrimp, cooked, 16 oz
Scallops, raw, 8 oz
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) diced
Zucchini, 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 serving
Sour Cream, 3 tbsp
Iceberg Lettuce shredded or chopped 6 cup
2 tabsp dry bbq rub
1 teasp garlic powder
1 half package ranch dry salad dressing
Directions
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.