Warm Thai-Style Scallop & Mango Salad with Chicory
Cook time – 0 min

- Total time
- 20 minutes
- Preparation time
- 20 minutes
- Calories
- 360
- Portions
- 3
Try this Thai adventure
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 486g |
Calories | 360 |
Entries | Daily value in %* |
---|---|
Total Fat (15 g) | 23% |
Saturated Fat (2 g) | 10% |
Polyunsaturated (8 g) | |
Monounsaturated (4 g) | |
Cholesterol (45 mg) | 15% |
Sodium (1080 mg) | 45% |
Total Carbohydrate (34 g) | 11% |
Dietary Fiber (5 g) | 20% |
Total Sugars (21 g) | |
Protein (27 g) | |
Calcium | 6% |
Copper | 10% |
Folate | 25% |
Iron | 8% |
Magnesium | 15% |
Manganese | 10% |
Niacin | 10% |
Pantothenic Acid | 10% |
Phosphorus | 50% |
Potassium (810 mg) | 23% |
Selenium | 35% |
Vitamin A | 100% |
Vitamin B12 | 40% |
Vitamin B6 | 20% |
Vitamin C | 160% |
Vitamin E | 15% |
Vitamin K | 80% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.