Bouillabaisse Salad Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Sea scallops1 Pound (Fresh / Frozen)
 Onion slice1
 Lemon slice1
 Salt1 Teaspoon
 Frozen haddock fillets1 Pound (1 Package)
Piquant tomato dressing
 Frozen artichoke hearts18 Ounce (2 Packages, 9 Ounce Each)
 Frozen italian green beans18 Ounce (2 Packages, 9 Ounces Each)
 Salad greens8 Cup (128 tbs), broken
 Canned tuna in water8 Ounce, drained and cut into chunks (1 Can)
 Ripe tomatoes4 Small, peeled and cut into wedges
 Lemon1 , cut into 8 wedges

Nutrition Facts

Serving size: Complete recipe

Calories 2242 Calories from Fat 670

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 17.5 g87.6%

Trans Fat 0 g

Cholesterol 358 mg

Sodium 5629.2 mg234.5%

Total Carbohydrates 201 g67.1%

Dietary Fiber 36.5 g145.9%

Sugars 56 g

Protein 215 g430%

Vitamin A 250.6% Vitamin C 470.4%

Calcium 71.2% Iron 110.9%

*Based on a 2000 Calorie diet

Directions

1 Wash fresh scallops in cold water; drain. (No need to thaw frozen ones.)
2 Fill a large skillet to a 1-inch depth of water; add onion, lemon and salt; bring to boiling. Add scallops; cover; remove from heat. Let stand
5 minutes for fresh scallops and 10 minutes for frozen ones; lift out with a slotted spoon and place in a large shallow dish.
3 Bring same pan of water to boiling again; add frozen haddock; cover. Simmer 5 minutes; remove from heat; let stand 5 minutes. Lift out with a wide spatula and place in dish beside scallops. Drizzle each with 1/4 cup piquant tomato dressing; cover dish with plastic wrap; chill.
4 Cook artichoke hearts and green beans in separate saucepans, following label directions; drain. Place in mounds in a large shallow dish. Drizzle each with 1/4cup piquant tomato dressing; cover; chill.
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