Recipe for Emerald Seafood Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Scallops, washed well
1/2 cup	Dry white wine
1/4 cup	Water
1 sprg	parsley
1/2 x	Bay leaf
1/4 tsp	Dried thyme leaves
2 x	Peppercorns
1/2 lb	Shrimp, cooked
1 lrg	Red apple, skinned, cored, and diced
1/2 sm	Sweet red onion, thinly slid
2 lrg	Kiwi fruits, peel, sliced
1/2 cup	Walnut halves
1 bn	spinach, wash, trim
	----------------- VINAIGRETTE DRESSING ----------------
3 tbl	Olive oil
1 tbl	Lemon juice
1/8 tsp	Salt

Instructions:

Instructions: 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.

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