* Exported from MasterCook *
CALIFORNIA-STYLE SCALLOP SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : scallops
Amount Measure Ingredient -- Preparation Method
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3/4 pound scallops
1 1/2 cups frozen corn kernels -- thawed
1 medium red bell pepper -- seeded and diced
1 medium mango -- peeled and diced
1/2 medium avocado
3 tablespoons fresh lemon juice
4 cups lettuce leaf
2 tablespoons cilantro -- chopped
2 tablespoons lime juice
1. Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.
2. Saute scallops until just opaque, about 3 to 4 minutes.
3. Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.
4. Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.
Source:
"Weight Watchers. com"
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Per Serving (excluding unknown items): 225 Calories; 5g Fat (19.5% calories from fat); 18g Protein; 31g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.
NOTES : FLEX POINTS PER SERVING:4
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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