{"id":1702,"date":"2019-01-04T17:00:06","date_gmt":"2019-01-04T21:00:06","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1702"},"modified":"2019-01-01T19:44:43","modified_gmt":"2019-01-01T23:44:43","slug":"seafood-salad-with-creamy-ginger-dressing","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/01\/04\/seafood-salad-with-creamy-ginger-dressing\/","title":{"rendered":"Seafood Salad with Creamy Ginger Dressing"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\u2153 cup light sour cream<\/div>\n
2 teaspoons grated fresh ginger or \u00bd teaspoon ground ginger<\/div>\n
1 teaspoon white-wine vinegar<\/div>\n
\u00bd teaspoon finely shredded orange peel<\/div>\n<\/div>\n<\/div>\n
\n
\n
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1 tablespoon orange juice<\/div>\n
Dash cayenne pepper<\/div>\n
1 pound fresh or frozen sea scallops, cooked and chilled (see Tip)<\/div>\n
8 ounces fresh or frozen peeled and de-veined shrimp, cooked and chilled (see Tip)<\/div>\n
6 cups fresh spinach leaves or torn mixed salad greens<\/div>\n
2 large mangoes or small papayas, seeded, peeled, and cut into chunks<\/div>\n
2 tablespoons cashew halves or sliced almonds, toasted (optional)<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
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  1. Stir together sour cream, ginger, vinegar, orange peel, orange juice, and cayenne pepper in a small bowl. Set aside.<\/span><\/li>\n
  2. Halve any large scallops. Combine scallops, shrimp, spinach, and mango in a large salad bowl. Drizzle dressing over scallop mixture; toss gently to coat.<\/span><\/li>\n
  3. To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.<\/span><\/li>\n<\/ol>\n

    <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients \u2153 cup light sour cream 2 teaspoons grated fresh ginger or \u00bd teaspoon ground ginger 1 teaspoon white-wine vinegar \u00bd 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1702","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1702"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1702\/revisions"}],"predecessor-version":[{"id":1703,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1702\/revisions\/1703"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}