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Warm Thai-Style Scallop & Mango Salad with Chicory

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Total Time (minutes)
20
Difficulty
1
Servings
3
Ingredients
8
Total Prep Time: 20 minutes
Calories Per Serving: 360
Nutrients

Nutrition Facts

Serving Size 486g

Amount per serving
Calories 360 Calories from fat: 140
% Daily Value*
Fat 15 g 23 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 8 g %
Monounsaturated Fat 4 g %
Cholesterol 45 mg 15 %
Sodium 1080 mg 45 %
Potassium 810 mg 23 %
Carbohydrate 34 g 11 %
Fiber 5 g 20 %
Sugars 21 g
Protein 27 g
Vitamin A 100 %
Vitamin C 160 %
Calcium 6 %
Iron 8 %
Vitamin E 15 %
Vitamin K 80 %
Niacin 10 %
Vitamin B6 20 %
Folate 25 %
Vitamin B12 40 %
Pantothenic Acid 10 %
Phosphorus 50 %
Magnesium 15 %
Zinc 15 %
Selenium 35 %
Copper 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Try this Thai adventure

Ingredients

  • 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
  • 6 tablespoons Oriental chicken salad dressing, divided
  • 5 cups DOLE® Organic Baby Lettuces
  • 1 cup chicory, chopped
  • 1 DOLE Mango or Papaya , peeled, seeded, and chopped
  • 1 medium cucumber, peeled, seeded and cut into half-slices
  • 1 DOLE Yellow, Green or Red Bell Peppers , cut into julienne strips
  • 1/4 cup cilantro leaves

Directions

  1. Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).
  2. Remove from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.
  3. Spoon mixture onto three serving plates.
  4. Arrange scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.
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Warm Thai-Style Scallop & Mango Salad with Chicory Try this Thai adventure Prep Time: Cook time: Serves: 3
Nutrition facts: 360 Calories, 15 grams fat
Ingredients: 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined, 6 tablespoons Oriental chicken salad dressing, divided, 5 cups DOLE® Organic Baby Lettuces, 1 cup chicory, chopped, 1 DOLE Mango or Papaya , peeled, seeded, and chopped, 1 medium cucumber, peeled, seeded and cut into half-slices, 1 DOLE Yellow, Green or Red Bell Peppers , cut into julienne strips, 1/4 cup cilantro leaves, Directions:Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).Remove from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.Spoon mixture onto three serving plates.Arrange scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.