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Shrimp and Scallop Salad

Shrimp and Scallop Salad Recipe

  • ¾ pound large shrimp, shelled and deveined
  • ¾ pound sea scallops, rinsed, tendon removed
  • 3 tablespoons lemon juice or white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup vegetable oil
  • 3 tablespoons light olive oil
  • Pinch each salt and freshly ground pepper, or more to taste
  • 2 tablespoons chopped fresh herbs: dill, chives, or basil*
  • 1 large head Bibb lettuce, separated into leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 340kcal (17%)
Total Fat 27g (41%)
Saturated Fat 2g (12%)
Cholesterol 104mg (35%)
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 0g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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