Crunchy Asian Salad With Shrimp and Scallops
photo by Mulligan
- Ready In:
- 22mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 4 cups mixed baby lettuces and spring greens
- 2 cups Chinese cabbage, shredded
- 1⁄4 lb raw shrimp, peeled and deveined
- 1⁄4 lb bay scallop, drained
- 2 teaspoons soy sauce
- 1 teaspoon olive oil
- 2 cups wonton skins, strips that are fried
-
FOR DRESSING
- 2 tablespoons green onions, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 1⁄2 teaspoon ginger
- 1 teaspoon sugar
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon salt
- 1⁄3 cup canola oil
directions
- Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
- Combine all dressing ingredients in jar and shake well.
- Divide wonton strips into two portions and place in bottom of of two serving bowls.
- Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
- Toss spring mix and cabbage with dressing. Place on top of wonton strips.
- Top salad mix with cooked shrimp and scallops.
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RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>