Emerald Seafood Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Scallops - washed well
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Water
1 section		Parsley
1/2		Bay leaf
1/4 teaspoon	1.3ml	Dried thyme leaves
2		Peppercorns
1/2 lb	227g / 8oz	Shrimp - cooked
1 lb	454g / 16oz	Red apple - peeled, cored, diced (large)
1/2 lb	227g / 8oz	Sweet red onion - thinly slid (small)
2 lbs	908g / 32oz	Kiwi fruits - peeled, sliced (large)
1/2 cup	73g / 2.6oz	Walnut halves
1		Spinach; wash - trim
		Vinaigrette Dressing
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Lemon juice
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound scallops -- washed well

1/2 cup dry white wine

1/4 cup water

1 sprig parsley

1/2 bay leaf

1/4 teaspoon dried thyme leaves

2 peppercorns

1/2 pound shrimp -- cooked

1 large red apple -- peeled, cored, diced

1/2 small sweet red onion -- thinly slid

2 large kiwi fruits -- peeled, sliced

1/2 cup walnut halves

1 bunch spinach; wash -- trim

***VINAIGRETTE DRESSING***

3 tablespoons olive oil

1 tablespoon lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together. Add to scallops in saucepan. Poach scallops gently over low heat for 5 minutes. Remove scallops.

Allow to cool. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts.

Combine dressing ingredients in a screw top jar. Shake to mix.

Pour salad dressing over salad. Toss well. Serve over a bed of spinach. Serve with fresh French bread.

Source:
Mrs. David Haden

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