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Salads
- Seafood |
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INGREDIENTS:
1/2 lb swordfish cut into 1? cubes
1/4 lb sea scallops
1/4 lb large shrimp peeled and deveined
4 tbs freshly squeezed lime juice divided
2 tsp extra-virgin olive oil
4 tbs Garlic Ranch Dressing
1 teaspoon finely chopped jalapeno pepper; (optional)
2 cps Romaine lettuce; chopped (1/3 medium head)
2 cps Jarlsburg cheese coarsely grated (4 ozs)
1 can (15 ounces) black soybeans, rinsed and drained
1/2 yellow bell pepper chopped (1/2 cp)
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DIRECTIONS:
Place seafood on a large plate and drizzle with 2 tbs lime juice.
Add oil to a large nonstick skillet over medium-high heat.
Add swordfish and sauté until partially cooked, about 2 minutes.
Add scallops and shrimp and sauté until seafood is lightly browned
and just cooked through, about 4 minutes Transfer to a plate to
cool.
Mix remaining lime juice, dressing and jalapeno (optional).
Add seafood, lettuce, cheese, soybeans and bell pepper.
Toss gently to coat. Serve with tortillas, if desired.
Servings: 4 |
