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:

1. 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.

2. In a large bowl combine shrimp, scallops, lobster, cucumber, bell pepper and onion.

3. 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.

4. 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.

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