How to Make Quick and Easy Entree Salads #2

It is easy to make a salad in a light meal. Whether for lunch or dinner with family, friends or on your own, may Salad handy and tasty. Here are some seafood recipe ideas for you to turn your salad into a meal. Tossed tuna salad is nothing like the "sandwich tuna salad" you might think of when you think hearing "tuna salad" too. The other salad is a seafood salad with scallops and spinach.

Warf TUNA> Salads

9 1/4-oz can tuna, drained and cooled
3 cups torn fresh spinach and / or salad
1 can (16-oz) bean sprouts, drained and rinsed
1 can (5 ounces) water chestnuts, drained and sliced
2 tablespoons green onions, sliced, separated into rings
1 / 2 cup Italian salad dressing
1 medium tomato, cut into 6 wedges

In a large salad bowl with a fork to break tuna into large chunks. Mix all ingredients except tomatoes and throw well mixed. Garnishwith the tomato wedges.

Yield: 6 servings

Scallops and Spinach

1 package (10 ounces) fresh spinach, washed, came torn
3 thin slices red onion, halved and separated
12-ounce sea scallops
Paprika
Paprika
Teflon cooking spray
1 / 2 cup fat-free Italian salad dressing bottled
1 / 4 cup crumbled blue cheese
2 tablespoons toasted walnuts

Pat spinach dry with paper towels and in a large bowl with the redOnion. Cover bowl and set aside.

Rinse scallops in half horizontally; (up to 2 rounds too thin), pat dry with paper towels. Sprinkle top lilghtly scallops with red pepper and paprika. Spray a large frying pan coated with cooking spray, heat over high heat until very hot. Add apart half of the scallops, spiced down in a single layer of 1/2-inch placement. Sprinkle the other side lightly with red pepper and paprika. Cook 2 minutes or until brown on the bottom.Turn scallops and cook 1 to 2 minutes or until opaque in the center. Transfer to a plate and cover to keep warm. Wipe pan clean with paper toweling and repeat the process with the other half of the scallops.

Do they give the salad dressing in a small saucepan and bring to a boil over high heat. Pour over the spinach and onions, throw to coat. Place scallops on spinach. Sprinkle the blue cheese and walnuts over the scallops.

Yield: 4 persons at 169 calories, 6g carbohydrates and 24 grams of protein per serving.

Enjoy!

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