4 servings
Ingredients
1/2 pound sea scallops [250 g]
8 cups torn fresh spinach [51.2 g]
2 cups sliced fresh mushrooms [144 g]
1 cup shredded carrots [227 g]
4 slices bacon, cut into 1/2-inch pieces
1/2 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
1/4 to 1/3 cup chutney, snipped
1/4 cup water [63 ml]
1 to 2 teaspoons Dijon-style mustard
Directions
Rinse scallops; pat dry. Set scallops aside. In a large bowl toss together spinach, mushrooms, and carrots; set aside.
In a large nonstick skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet.
In a medium bowl combine chili powder and ground red pepper; add scallops, tossing lightly to coat.
Cook scallops in reserved bacon drippings over medium heat for 1 to 3 minutes or until scallops turn opaque. Remove scallops from skillet; set aside. Add chutney, water, and mustard to skillet. Cook over medium-high heat until hot and bubbly; spoon over spinach mixture, tossing lightly to coat.
Divide spinach mixture among 4 plates. Top with scallops. Sprinkle with bacon.
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories160
Total Fat (g)4
Saturated Fat (g)1
Cholesterol (mg)22
Sodium (mg)324
Carbohydrate (g)19
Fiber (g)5
Protein (g)14
Vitamin A (DV%)154
Vitamin C (DV%)63
Calcium (DV%)13
Iron (DV%)32
http://www.fitnessmagazine.com/recipe/salads
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