Spinach Salad With Scallops And Apples from Healthy Diabetic Recipes

Spinach Salad With Scallops And Apples Recipe

Recipe Ingredients:

Vegetable cooking spray, as needed
1 1/4 lb sea scallops
2 tbsp olive oil
1 tbsp water
2 tbsp fresh lemon juice
1 tsp Dijon mustard
8 cups baby spinach, washed, stemmed,
drained on paper towels or spun dry
1 large tart apple, cored, chopped
= (such as Fuji or Granny Smith)
2 tbsp slivered almonds, toasted
Freshly-ground black pepper, to taste

Recipe Instructions:

Preheat broiler. Lightly coat a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.

In a small cup combine the oil, water, lemon juice and mustard. Set aside.

Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Very Lean Protein, 1 Carbohydrate (1/2 fruit, 1 vegetable), 1 Fat.

Nutrition Facts: 258 calories (36% calories from fat), 27 g protein, 10 g total fat (1.2 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 47 mg cholesterol, 306 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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