Seafood Salad with Ruby Vinaigrette
- Saturated Fat
- Vitamin A
- Vitamin C
- Vitamin E
per serving (servings: 4)
1/2 cup Ocean Spray® Ruby Red Grapefruit Juice Drink OR Light Ruby Grapefruit Juice Drink
2 tablespoons pineapple juice
1 tablespoon oil
1 teaspoon sesame seeds
1/2 teaspoon shredded lemon peel
1/8 teaspoon garlic powder
pinch white pepper
pinch ground ginger
16 uncooked, shelled and deveined large shrimp with tails left on (about 3/4 pound)
12 sea scallops (about 3/4 pound)
2 tablespoons sliced green onions, garnish
Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors.
Preheat broiler. Line a rimmed baking sheet with foil.
Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once.
Place cooked seafood in a medium bowl; cover and refrigerate until cold.
To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs.
*Yield: 4 servings Vinaigrette yields about 3/4 cup.
Per Serving (with Ocean Spray® Light Ruby Grapefruit Juice Drink): Cal. 249 (12% DV), Fat Cal. 92.3, Pro. 32 g (64% DV), Carb. 5.6 g (2% DV), Fat 10.3 g (16% DV), Chol. 160 mg (53% DV), Sod. 278 mg (12% DV), Vit. A 66 RE (5% DV), Vit C 13.5 mg (23% DV), Vit. E 3 mg (15% DV), Calcium 76 mg (8% DV), Iron 2.5 mg (14% DV), Folate 21 Ug (7% DV), Zinc 1.8 mg (12% DV), Pot. 459 mg (13% DV), Dietary Exchange: Fruit: 0.5 Meat: 4