Salads

How to Make Quick and Easy Entree Salads #2

It is easy to turn a salad into a light meal.  Whether for lunch, dinner, with family, friends or on your own, entree salads can be very handy and tasty.  Here are some seafood recipe ideas to help you turn your salad into a meal.  Tossed Tuna Salad is nothing like the "sandwich tuna salad" you might think of when you hear "tuna salad".  The other salad is also a seafood salad featuring Scallops and Spinach. TOSSED TUNA SALAD 9 1/4-oz can tuna, chilled and drained 3 cups torn fresh spinach and/or lettuce 1 can (16-oz) bean sprouts, drained and rinsed 1 can (5-oz) water chestnuts, drained and sliced 2 tbsp sliced green onions, separated into rings 1/2 cup Italian salad dressing 1 medium tomato, cut into 6 wedges In a large salad bowl, using a fork, break tuna into large pieces. Combine all ingredients except tomato and toss to mix well. Garnish with the tomato wedges. Yield: 6 servings SCALLOP AND SPINACH SALAD 1 pkg (10-oz) fresh spinach leaves, washed, stemmed, torn 3 thin slices red onion, halved and separated 12-oz sea scallops ground red pepper paprika nonstick cooking spray 1/2 cup bottled fat-free Italian salad dressing 1/4 cup crumbled blue cheese 2 tbsp toasted walnuts Pat spinach dry with paper toweling and place in a large bowl with the red onion.  Cover bowl and set aside. Rinse scallops; cut in half horizontally (to make 2 thin rounds); pat dry with paper towels.  Sprinkle top side of scallops lilghtly with the red pepper and paprika.  Spray a large nonstick skillet with cooking spray; heat over high heat until very hot.  Add half of the scallops, seasoned side down, in a single layer placing about 1/2-inch apart.  Sprinkle the other side lightly with the red pepper and paprika.  Cook 2 minutes or until browned on the bottom.  Turn scallops and cook 1 to 2 minutes or until opaque in the center.  Transfer to a plate and cover to keep warm.  Wipe skillet clean with paper toweling and repeat the process with the other half of the scallops. Place the salad dressing in a small saucepan and bring to a boil over high heat.  Pour over the spinach and onion; toss to coat.  Place scallops on top of the spinach.  Sprinkle the blue cheese and walnuts over the scallops. Yield: 4 servings at 169 calories, 6 g carbs and 24 g protein per serving. Enjoy!


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