Warm Thai-Style Scallop & Mango Salad with Chicory
Cook time – 0 min
- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 360
- Portions
- 3
Try this Thai adventure
Directions
- Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).
- Remove from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.
- Spoon mixture onto three serving plates.
- Arrange scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.
Ingredients
- 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
- 6 tablespoons Oriental chicken salad dressing, divided
- 5 cups DOLE® Organic Baby Lettuces
- 1 cup chicory, chopped
- 1 DOLE Mango or Papaya , peeled, seeded, and chopped
- 1 medium cucumber, peeled, seeded and cut into half-slices
- 1 DOLE Yellow, Green or Red Bell Peppers , cut into julienne strips
- 1/4 cup cilantro leaves
Nutritional Facts
| Serving Per Container | |
| Serving Size | 486g |
| Calories | 360 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (15 g) | 23% |
| Saturated Fat (2 g) | 10% |
| Polyunsaturated (8 g) | |
| Monounsaturated (4 g) | |
| Cholesterol (45 mg) | 15% |
| Sodium (1080 mg) | 45% |
| Total Carbohydrate (34 g) | 11% |
| Dietary Fiber (5 g) | 20% |
| Total Sugars (21 g) | |
| Protein (27 g) | |
| Calcium | 6% |
| Copper | 10% |
| Folate | 25% |
| Iron | 8% |
| Magnesium | 15% |
| Manganese | 10% |
| Niacin | 10% |
| Pantothenic Acid | 10% |
| Phosphorus | 50% |
| Potassium (810 mg) | 23% |
| Selenium | 35% |
| Vitamin A | 100% |
| Vitamin B12 | 40% |
| Vitamin B6 | 20% |
| Vitamin C | 160% |
| Vitamin E | 15% |
| Vitamin K | 80% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.