Escarole, Orange & Avocado Salad with Scallops

Escarole, Orange & Avocado Salad with Scallops

Makes 6
Prep 10 m
Cook 4 m

Ingredients

Directions

  1. 1 of 4 In large bowl, combine chopped escarole, mandarin oranges,
  2. 2 of 4 fennel, and avocado.
  3. 3 of 4 Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.
  4. 4 of 4 Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.
Nutrition Information for Escarole, Orange & Avocado Salad with Scallops
Servings Per Recipe: 6
Per Serving: 324 mg sodium, 7 g fiber, 37 mg chol., 2 g sat. fat, 313 kcal cal., 22 g pro., 24 g carb., 15 g Fat, total
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Printed from FamilyCircle.com 11/14/2018