Seafood Salad with Ginger-Cream Dressing
8 cups torn spinach leaves or mixed salad greens
1 pound fresh or frozen scallops, cooked and chilled
8 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled
1 large peach or nectarine or 2 apricots, pitted and sliced
1 large mango or small papaya, seeded, peeled, and sliced
1 recipe Ginger-Cream Dressing (see recipe below)
2 tablespoons cashew halves or sliced almonds, toasted (optional)
In a large bowl combine the spinach, scallops, shrimp, peach slices, and mango slices. Pour the Ginger-Cream Dressing over scallop mixture; toss gently to coat.
To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.
Makes 6 servings.
Make-Ahead Tip: Prepare the Ginger-Cream Dressing as directed. Cover and chill for up to 3 days.
Ginger-Cream Dressing: In a small bowl stir together 1/2 cup fat-free dairy sour cream, 2 tablespoons finely chopped crystallized ginger, 1 tablespoon sherry vinegar, 1/2 teaspoon finely shredded orange peel, and dash ground red pepper. Stir in enough orange juice (about 2 tablespoons) to make a dressing of desired consistency. Season to taste with salt.
Makes about 2/3 cup.