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With lots of vegetables and a delicate seafood flavor, this colorful salad from Marjorie Hennig of Seymour, Indiana is ideal for a summer luncheon. A hint of lime draws out the garden goodness in the tomatoes and avocados. The contrasting textures make each bite enjoyable.
This recipe is:
Nutritional Analysis: One serving (1 each) equals 276 calories, 16 g fat (2 g saturated fat), 37 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fat.
Originally published as Southwest Scallop Salad in
Light & Tasty
August/September 2004, p11
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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