* Exported from BigOven *

Emerald Seafood Salad

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :*Seafood And Fish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 pound scallops --washed well
1/2 cup dry white wine
1/4 cup water
1 sprig parsley
1/2 bay leaf
1/4 teaspoon dried thyme leaves
2 peppercorns
1/2 pound shrimp --cooked
1 large red apple --skinned cored and diced
1/2 small sweet red onion --thinly slid
2 large kiwi fruits --peel sliced
1/2 cup walnut halves
1 bunch spinach --wash trim
-vinaigrette dressing-
3 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to scallops
in saucepan. Poach scallops gently over low heat for 5 minutes.

Remove scallops. Allow to cool. Combine scallops with shrimp, apple,
onion, kiwi fruit and walnuts.

Combine dressing ingredients in a screw top jar. Shake to mix. Pour
salad dressing over salad. Toss well. Serve over a bed of spinach. Serve
with fresh French bread.














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