Scallop, Fennel and Mint Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet :
Ingredients
3 cups (750 mL) cooked medium scallops
1 small fennel bulb, sliced thinly
1 medium red onion, sliced thinly
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) fresh mint leaves
2 heads of Boston lettuce
3 tbsp (45 mL) white wine vinegar
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) black pepper
Directions
In a medium mixing bowl, combine the scallops, fennel, onion, parsley, and mint. Mix well. Line the inside of a salad bowl with the Boston lettuce. Place scallop mixture inside. In a small mixing bowl, combine the vinegar, oil, basil, thyme, and black pepper. Mix well, drizzle over the salad, and serve.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1587
