1/2 lb Medium-size fresh unpeeled shrimp
1 tbsp Vegetable oil
3/4 lb Skinned boned chicken breast, cut into 1/4-inch-wide strips
1/2 lb Fresh bay scallops
2 tbsp Sugar
1 tbsp Cornstarch
1/3 cup Rice wine
3 tbsp Fresh lime juice
3 tbsp Low-sodium teriyaki sauce
1 tsp Grated lime rind
1 tsp Sesame oil
1 dash Hot sauce
1 1/2 cup Chopped unpeeled Granny Smith apple
3/4 cup Julienne-cut red bell pepper, (2-inch)
3 medium Size oranges, peeled and sliced
3 cup Loosely packed torn spinach
2 1/2 cup Loosely packed torn romaine lettuce
1/2 cup Sliced almonds, toasted
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Peel and devein shrimp; set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; saute 4 minutes. Remove from skillet; set aside. Add shrimp and scallops; saute 3 minutes or until scallops are done. Remove from skillet; set aside.
Combine sugar and next 7 ingredients. Add to skillet; bring to a boil, stirring constantly. Reduce heat; add chicken, scallop mixture, apple, bell pepper, and oranges to skillet; stir gently to coat.
Combine chicken mixture, spinach, and romaine in a large bowl; toss gently. Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2 cups).
Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium
Serving Ideas : Serve warm.
NOTES : This family favorite from Sharon Shepherd, of Orange, Texas, is a filling meal in itself--just add rolls.
Recipe by: Cooking Light, Nov/Dec 1992, page 106
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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