Seafood Salad with Ruby Vinaigrette

Seafood Salad with Ruby Vinaigrette

Seafood Salad with Ruby Vinaigrette
  • Prep Time

    15 minutes
  • Serving Size

    4 servings


  • Diet Ruby Red1/2 cup
  • Pineapple juice2 tablespoons
  • Oil1 tablespoon
  • Sesame seeds1 teaspoon
  • Shredded lemon peel1/2 teaspoon
  • Garlic powder1/8 teaspoon
  • Pinch white pepper
  • Pinch ground ginger
  • Uncooked16
  • Sea scallops12
  • Sliced green onions2 tablespoons
  • Featured Product

    Diet Ruby Red


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