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Warmed Citrus-Scallop Salad

8
Points® value

Meal Items

mixed greens

1 cup(s)

uncooked cabbage (all varieties)

1 cup(s), shredded

tangerine

1 large, segmented

onion

½ cup(s), red, diced

lemon juice canned or bottled

1 tbsp(s)

olive oil

1 tsp(s), divided

dried spearmint

1 tsp(s)

fat-free packaged croutons

¼ cup(s)

uncooked scallops

5 oz

high fibre roll

3 oz

Notes

Combine greens, cabbage, tangerine segments, onion, lemon juice, 1/2 teaspoon oil, mint and croutons in a bowl. Toss well to coat and set aside. Heat 1/2 teaspoon oil in a nonstick skillet over medium heat. Season scallops to taste. Cook until opaque, turning once. Serve scallops over salad, seasoned with freshly ground pepper. Complement with roll.

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