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Southwest Seafood Salad

Source of Recipe


The Everett Herald






List of Ingredients



• 1/4 lb. (1 cup small cubes) Jarlsberg lowfat (Lite) cheese
  
• 1/4 lb. (6 to 8) sea scallops
  
• 1/4 lb. (8 to 8 large) shrimp, peeled and deveined
  
• 1/2 lb. swordfish, cut into bite-size (1-inch) pieces
  
• 4 Tbsp lime juice
  
• 1/4 cup fat-free Ranch dressing
  
• 1 tsp minced jalape�o pepper (optional)
  
• 1/2 cup chopped jicama or yellow pepper
  
• 1 (15-ounce) can black beans, drained
  
• 2 cups chopped Romaine lettuce
  
• Optional garnish: 2 corn tortillas, cut in 1/4-inch strips, saut�ed in 1 Tbsp olive oil until curly and crisp
  






Instructions



1. Cube cheese and set aside.
   
   
2. Heat a little olive oil in a large skillet or wok and saut� scallops, shrimp and swordfish; when almost cooked (about 10 minutes), add 2 tablespoons lime juice and season with salt and pepper. Transfer to a large bowl and refrigerate to cool, about one-half hour.
   
   
3. Combine remaining lime juice with dressing. Toss together seafood with dressing, cheese, jalape�o (if desired), jicama, black beans and Romaine. If desired, garnish with tortilla strips or serve with whole warmed tortillas.
   
   Makes 4 servings.
   
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   PER SERVING: 308 calories, 36 g protein, 7 g fat, 76 mg cholesterol, 23 g carbohydrates, 748 mg sodium.