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Low Cal Scallop Salad

salad.queen's picture
This low cal scallop salad is a low calorie vegetable salad prepared with green beans and cooked scallops. Herbed with tarragon, the low cal scallop salad is savory with a sweet and vinegar dressing. Chilled and served in lettuce cups, it is great for parties.
Ingredients
  Frozen scallops 1 1⁄2 Pound, thawed
  Frozen green beans 10 Ounce, cooked, drained (1 Package)
  Sliced celery 1 Cup (16 tbs)
  Chopped green onion 2 Tablespoon
  Chopped green pepper 2 Tablespoon
  Chopped canned pimiento 2 Tablespoon
  Vinegar 1⁄2 Cup (8 tbs)
  Salad oil 1 Tablespoon
  Non calorie liquid sweetner 2 Drop
  Dried tarragon leaves 1 Teaspoon, crushed
Directions

Place scallops and 2 tablespoons salt in 1 quart boiling water.
Cover; return to boiling.
Reduce heat; simmer 3 to 4 minutes.
Drain and cool; slice.
Combine scallops and next 5 ingredients.
In screw-top jar, combine vinegar, salad oil, liquid sweetener, 1/4 teaspoon salt, tarragon, and dash pepper.
Cover and shake.
Pour vinegar mixture over scallop mixture.
Cover; chill at least 1 hour, stirring occasionally.
Drain before serving.
Spoon into lettuce cups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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