- For the Salad:
- 1 pound large shrimp
- 10 ounces scallops
- 6 cups lightly packed watercress sprigs
- For the Orange and Poppy Seed Dressing:
- 1/3 cup honey
- 1 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 tablespoon poppy seeds
- 1/4 cup light olive oil
- 1 tablespoon rice vinegar
FOR THE SALAD:
Bring a large pan of water to a boil and simmer for 5 minutes before adding shrimp. Cook shrimp for 1-1/2 minutes. Remove with a slotted spoon and set aside. Add scallops to water and cook for 1 minute. Remove with a slotted spoon and set aside. Peel and devein shrimp. Combine seafood and watercress, the coat with dressing and serve.
FOR THE ORANGE AND POPPY SEED DRESSING:
combine all ingredients in a jar and shake well.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
244 calories; 11g total fat; 105mg cholesterol; 211mg sodium; 19g carbohydrates; 1g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.