Delicious Scallop and Spinach Salad Recipe | Easy & Healthy

INGREDIENTS

1 package (10 ounces) spinach leaves, washed, stemmed and torn 3 thin slices red onion, halved and separated 12 ounces sea scallops 1/8 teaspoon ground red pepper 1/8 teaspoon paprika Nonstick cooking spray 1/2 cup fat-free Italian salad dressing 1/4 cup crumbled blue cheese 2 tablespoons toasted walnuts

PREPARATION:

1. Pat spinach dry; place in large bowl with red onion. Cover; set aside.
2. Rinse scallops. Cut in half horizontally (to make 2 thin rounds); pat dry. Sprinkle top sides lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of scallops, seasoned sides down, in single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes or until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.
3. Place dressing in small saucepan; bring to a boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallops on top of spinach; sprinkle with blue cheese and walnuts.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Sodium 660 mg Protein 24 g Fiber 2 g Carbohydrate 6 g Cholesterol 50 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 29 % Calories 169 DIETARY EXCHANGE: Meat 3 Vegetable 1