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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Frozen scallops1 1⁄2 Pound, thawed
 Frozen green beans10 Ounce, cooked, drained (1 Package)
 Sliced celery1 Cup (16 tbs)
 Chopped green onion2 Tablespoon
 Chopped green pepper2 Tablespoon
 Chopped canned pimiento2 Tablespoon
 Vinegar1⁄2 Cup (8 tbs)
 Salad oil1 Tablespoon
 Non calorie liquid sweetner2 Drop
 Dried tarragon leaves1 Teaspoon, crushed

Nutrition Facts

Serving size: Complete recipe

Calories 907 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 1.4 g7.1%

Trans Fat 0.3 g

Cholesterol 224.6 mg

Sodium 1220.6 mg50.9%

Total Carbohydrates 48 g15.9%

Dietary Fiber 14.4 g57.7%

Sugars 8.4 g

Protein 123 g245%

Vitamin A 63.9% Vitamin C 149.8%

Calcium 29.9% Iron 28%

*Based on a 2000 Calorie diet

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.
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