- Recipes Home
- Interest Groups
Citrus Seafood Salad Recipe
|Large shrimp||1 Pound|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Bay scallops||3⁄4 Pound|
|Thinly sliced red onion||1⁄2 Cup (8 tbs), separated into rings|
|Grated orange rind||1⁄4 Teaspoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Spinach leaves||6 Cup (96 tbs) (Small Ones)|
|Orange sections||2 Cup (32 tbs)|
|Peeled cucumber||1 Medium, halved lengthwise and sliced|
Serving size: Complete recipe
Calories 2443 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 869.7 mg
Sodium 3817.8 mg159.1%
Total Carbohydrates 338 g112.8%
Dietary Fiber 8.5 g33.9%
Sugars 244.8 g
Protein 180 g360.5%
Vitamin A 383.5% Vitamin C 140.2%
Calcium 88.9% Iron 163.2%
*Based on a 2000 Calorie diet
Combine water and next 3 ingredients in a large skillet; bring to a boil.
Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until shrimp turn pink and scallops are done.
Combine shrimp, scallops, and onion in a large bowl.
Combine orange rind and next 7 ingredients in a small bowl; stir well.
Pour 1/4 cup orange juice mixture over shrimp mixture; toss well, cover, and chill 30 minutes.
Cover and chill remaining orange juice mixture.
Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well.