Title: Emerald Seafood Salad *
Categories: Salad Vegetable Wine Apple
Yield: 4 Servings
| PATTI - VDRJ67A |
| 1/2 | lb | Scallops; washed well |
| 1/2 | c | Dry white wine |
| 1/4 | c | Water |
| 1 | | Sprig parsley |
| 1/2 | | Bay leaf |
| 1/4 | ts | Dried thyme leaves |
| 2 | | Peppercorns |
| 1/2 | lb | Shrimp; cooked |
| 1 | lg | Red apple; skinned, cored, and diced |
| 1/2 | sm | Sweet red onion; thinly slid |
| 2 | lg | Kiwi fruits; peel, sliced |
| 1/2 | c | Walnut halves |
| 1 | | Bunch spinach; wash, trim |
| VINAIGRETTE DRESSING |
| 3 | tb | Olive oil |
| 1 | tb | Lemon juice |
| 1/8 | ts | Salt |
| 1/8 | ts | 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.