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Emerald seafood salad *

Yield: 4 Servings
MMM

1/2 lb Scallops; washed well      1/2 c Dry white wine
1/4 c Water      1 Sprig parsley
1/2 Bay leaf      1/4 ts Dried thyme leaves
2 Peppercorns      1/2 lb Shrimp; cooked
1 lg Red apple; skinned cored - and diced      1/2 sm Sweet red onion; thinly slid
2 lg Kiwi fruits; peel sliced      1/2 c Walnut halves
1 Bunch spinach; wash trim MMMMM--------------------VINAIGRETTE DRESSING-------------------------      3 tb Olive oil
1 tb Lemon juice      1/8 ts Salt
1/8 ts Pepper

Place scallops in saucepan with wine and water. Put parsley bay leaf thyme and peppercorns in cheesecloth and tie together. Add to scallops in saucepan. Poach scallops gently over low heat for 5 minutes. Remove scallops. Allow to cool. Combine scallops with shrimp apple onion kiwi fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad. Toss well. Serve over a bed of spinach. Serve with fresh French bread.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More