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Spinach Salad with Scallops and Apples...February 19, 2004

Hi y'all

Guess what? The sun has been out now for two whole days!
It is supposed to get up to 70 on Friday, I can't wait! :o)
Enjoy today's recipe!
Today's Recipe:

Spinach Salad with Scallops and Apples
(makes 4 servings)

vegetable cooking spray
1 1/4 pounds (600 g) sea scallops
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) water
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) Dijon mustard
8 cups (24 g) baby spinach, washed, stems removed, and
drained on paper towels or spun dry

1 large tart apple, such as Fuji or Granny Smith, cored
and chopped

2 tablespoons (16 g) slivered almonds, toasted
freshly ground pepper

Preheat broiler. Lightly a broiler pan with cooking
spray. Rinse scallops to remove any bits of shell or
sand; pat dry with paper towels. Arrange the scallops
on the broiler pan and lightly coat with cooking spray
and broil, turning once, until opaque throughout (cut
to test), about 5 to 7 minutes. Keep warm.

In a small cup combine the oil, water, lemon juice and
mustard. Set aside.

Place the spinach in a bowl. Add the apples and almonds.
Toss with the dressing. Season with pepper. Divide
between 4 plates and top with scallops. Serve

Per serving: 258 calories (36% calories from fat), 27 g
protein, 10 g total fat (1.2 g saturated fat), 15 g
carbohydrates, 4 g dietary fiber, 47 mg cholesterol,
306 mg sodium

Diabetic exchanges: 4 very lean protein, 1 carbohydrate
(1/2 fruit, 1 vegetable), 1 fat

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