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Spinach Salad with Scallops and Apples
Source: dLife

A spinach leaf salad with fresh scallops, almonds, apples, and a light Dijon dressing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 145.9
Total Carbs 12.8 g
Dietary Fiber 3.7 g
Sugars 4.2 g
Total Fat 7.6 g
Saturated Fat 1.0 g
Unsaturated Fat 0.9 g
Potassium 152.5 mg
Protein 8.5 g
Sodium 176.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/4 lb  small scallops
2 tbsp  olive oil
1 tbsp  cold water
2 tbsp  fresh lemon juice
1 tsp  dijon mustard
8 cup  fresh baby spinach
1 each  medium apples
2 tbsp  slivered almonds
1 pinch  black pepper
  1. Preheat broiler. Lightly a broiler pan with cooking spray.
  2. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels.
  3. Place the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
  4. In a small cup combine the oil, water, lemon juice, and mustard. Set aside.
  5. Put the spinach in a large serving bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

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