Easy Recipe Finder
Recipe Feeder
1/4 pound fresh green beans, cut into 1-inch pieces
1 tablespoon olive oil
1 pound fresh scallops
1 pound uncooked fresh shrimp, peeled and deveined
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
2 tablespoons skim milk
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons fresh lime juice
1 head romaine lettuce
1 large tomato, cut into wedges
1 lemon, cut into wedges
1. To prepare the salad, steam the green beans for 3 to 4 minutes until cooked, but slightly crunchy. Set aside. In a large skillet, heat the olive oil.
2. Add the scallops and shrimp and saute over medium heat for 4 to 5 minutes until the seafood is cooked (the shrimp turn pink and the scallops are no longer translucent). Set aside to cool while you prepare the dressing.
3. Combine all the dressing ingredients together in a small bowl. Add the dressing to the seafood and mix well. Add the green beans and toss again.
4. To assemble, place lettuce leaves on individual plates or one platter. Place seafood salad in a mound on top of the lettuce. Surround the salad with tomato and lemon wedges.
EXCHANGES
Vegetable 1
Lean Meat 2
NUTRITION FACTS
Calories 143(Calories from Fat 45)
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 87 milligrams
Sodium 226 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 2 grams
Sugars 4 grams
Protein 18 grams
1 tablespoon olive oil
1 pound fresh scallops
1 pound uncooked fresh shrimp, peeled and deveined
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
2 tablespoons skim milk
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons fresh lime juice
1 head romaine lettuce
1 large tomato, cut into wedges
1 lemon, cut into wedges
1. To prepare the salad, steam the green beans for 3 to 4 minutes until cooked, but slightly crunchy. Set aside. In a large skillet, heat the olive oil.
2. Add the scallops and shrimp and saute over medium heat for 4 to 5 minutes until the seafood is cooked (the shrimp turn pink and the scallops are no longer translucent). Set aside to cool while you prepare the dressing.
3. Combine all the dressing ingredients together in a small bowl. Add the dressing to the seafood and mix well. Add the green beans and toss again.
4. To assemble, place lettuce leaves on individual plates or one platter. Place seafood salad in a mound on top of the lettuce. Surround the salad with tomato and lemon wedges.
EXCHANGES
Vegetable 1
Lean Meat 2
NUTRITION FACTS
Calories 143(Calories from Fat 45)
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 87 milligrams
Sodium 226 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 2 grams
Sugars 4 grams
Protein 18 grams
