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| Would you like to try a seafood salad while the sun is blazing outside. Then this refreshing summer salad will be just what you need. |

By: Danielle Nagel
Citrus Seafood Salad
Ingredients:
- 1 cup water
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 lb. large shrimp, peeled and de-veined
- 1-8 oz. lobster tail, cut into bite-size pieces
- 8 oz. bay scallops
- 8 oz. jumbo lump crabmeat
- 1 cucumber, peeled and quartered
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup orange yogurt
- 1/4 cup fresh orange juice
- 1 T. fresh lemon juice
- 1 T. olive oil
- 1 T. Dijon mustard
- 1 T. dried chives
- 1/4 teaspoon orange rind, grated
- 1/4 teaspoon lemon rind, grated
- 1/4 teaspoon lime rind, grated
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 4 cups small spinach leaves
- 1 cup mandarin orange sections
Directions:
- In a large skillet combine first 4 ingredients and bring to a boil. Add shrimp, scallops and lobster; cover, reduce heat, simmer 4 minutes or until done. Drain and set aside to cool.
- In a large bowl combine shrimp, scallops, lobster, cucumber, bell pepper and onion.
- In a small bowl combine orange yogurt through salt; mix together well. Pour half of orange juice mixture over shrimp mixture; toss well, cover and chill 30 minutes. Cover and chill remaining orange juice mixture.
- In a small dish or bowl place 1 cup spinach, top 1/2 cup seafood salad and garnish with mandarin orange sections and cucumbers; drizzle remaining orange juice mixture over salad. Serve chilled.
Serves 4.
By: Danielle Nagel, APCA
The Fit Gourmet
Personal Chef/ Fitness Professional
Nutrition & Natural Health Consultant
www.fitandbeyond.com
Photos and meals prepared by:
The Fit Gourmet
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