Emerald Seafood Salad

Ingredients

PATTI VDRJ67A 1/2 lb scallops, washed well 1/2 cup dry white wine 1/4 cup water 1 sprig parsley 1/2 bay leaf 1/4 tsp dried thyme leaves 2 peppercorns 1/2 lb shrimp, cooked 1 large red apple, skinned, cored, and dice 1/2 small sweet red onion, thinly slid 2 large kiwi fruits, peel, sliced 1/2 cup walnut halves 1 bunch spinach, wash, trim VINAIGRETTE DRESSING 3 tbsp olive oil 1 tbsp lemon juice 1/8 tsp salt 1/8 tsp pepper

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Preparation
 
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.

 

 
Servings:
4

 

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