Seafood Salad with Creamy Ginger Dressing
Date: Jan. 4th, 2019 - 5:00 PM
Ingredients
⅓ cup light sour cream
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
1 teaspoon white-wine vinegar
½ teaspoon finely shredded orange peel
1 tablespoon orange juice
Dash cayenne pepper
1 pound fresh or frozen sea scallops, cooked and chilled (see Tip)
8 ounces fresh or frozen peeled and de-veined shrimp, cooked and chilled (see Tip)
6 cups fresh spinach leaves or torn mixed salad greens
2 large mangoes or small papayas, seeded, peeled, and cut into chunks
2 tablespoons cashew halves or sliced almonds, toasted (optional)
Preparation
- Stir together sour cream, ginger, vinegar, orange peel, orange juice, and cayenne pepper in a small bowl. Set aside.
- Halve any large scallops. Combine scallops, shrimp, spinach, and mango in a large salad bowl. Drizzle dressing over scallop mixture; toss gently to coat.
- To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.
