Low Cal Scallop Salad Recipe
This low cal scallop salad is a low calorie vegetable salad prepared with green beans and cooked scallops. Herbed with tarragon, the low cal scallop salad is savory with a sweet and vinegar dressing. Chilled and served in lettuce cups, it is great for parties.
Ingredients
| Scallops | 1 1/2 Pound, frozen | |
| 1 10 ounce package frozen green beans, cooked and drained | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Green onion | 2 Tablespoon, chopped | |
| 2 tablespoons chopped green | ||
| Pepper | 1 | |
| Chopped | 2 Tablespoon | |
| Canned pimiento | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| Salad oil | 1 Tablespoon | |
| Non-caloric liquid sweetener equal to 1 tablespoon sugar | ||
| Tarragon leaves | 1/ Teaspoon, crushed | |
Directions
Place scallops and 2 tablespoons salt in 1 quart boiling water.
Cover; return to boiling.
Reduce heat; simmer 3 to 4 minutes.
Drain and cool; slice.
Combine scallops and next 5 ingredients.
In screw-top jar, combine vinegar, salad oil, liquid sweetener, 1/4 teaspoon salt, tarragon, and dash pepper.
Cover and shake.
Pour vinegar mixture over scallop mixture.
Cover; chill at least 1 hour, stirring occasionally.
Drain before serving.
Spoon into lettuce cups.
Cover; return to boiling.
Reduce heat; simmer 3 to 4 minutes.
Drain and cool; slice.
Combine scallops and next 5 ingredients.
In screw-top jar, combine vinegar, salad oil, liquid sweetener, 1/4 teaspoon salt, tarragon, and dash pepper.
Cover and shake.
Pour vinegar mixture over scallop mixture.
Cover; chill at least 1 hour, stirring occasionally.
Drain before serving.
Spoon into lettuce cups.
Chef
