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Spring Mix Salad with Diver Scallops and Yuzu Vinaigrette
A creamy, citrus-like yuzu dressing is the perfect foil for rich scallops, intensely sweet cherries, and tender spring mix.
Ingredients:
16 diver scallops, cooked
4 portions Ready-Set-Serve Spring Mix
2 large Markon First Crop Carrots, peeled, cut into batons, blanched, and cooled
1/4 cup dried cherries or cranberries
1/3 cup toasted walnuts
3 oz. aged white cheddar cheese, small cubes
1 cup fat-free yogurt
3 Tbsp. curry powder
1 tsp. yuzu juice
Markon First Crop Chives
Salt and pepper
Instructions:
Yuzu Vinaigrette
Mix curry, yogurt, and yuzu juice together until blended.
Assemble
Combine all other ingredients in a mixing bowl, toss with dressing until lightly coated. Season with salt and pepper to taste. Garnish with snipped chives. Serve.
Meal Type:
Spring
Summer
Entrees
Gluten Free
Salads