Southwest Seafood Salad
courtesy of Jarlsberg Norwegian Cheese
Perfect for a light summer meal, this unusual seafood salad offers a delicious combination of flavors and textures.
1/4 pound Jarlsberg cheese
1/4 pound sea scallops
1/4 pound large shrimp, peeled and deveined
1/2 pound swordfish, cut into 1" pieces
4 tablespoons lime juice
Garlic Ranch Dressing
1 teaspoon finely chopped jalapeno pepper (optional)
1/2 yellow pepper, chopped
1 can (15 ounces) black soybeans, rinsed and drained *
2 cups chopped Romaine lettuce
1. Shred cheese; set aside. Rinse seafood and pat dry. Arrange seafood in a single layer on a microwave-safe 9" pie plate. Drizzle with 2 tablespoons lime juice. Cover with a microwave-safe paper towel and cook 2 minutes on high. Turn dish and cook 1 minute more or until cooked through. Cool.
2. Drain juices into a large mixing bowl or serving bowl. Mix with remaining 2 tablespoons lime juice, dressing and jalapeno, if using. Add cheese, seafood, pepper, beans and lettuce. Toss gently to coat. Serve with controlled carb tortillas, if desired.
Instead of microwaving, you may saute the seafood in olive oil until just cooked through, adding half the lime juice at the end of cooking. Cool in refrigerator. Combine remaining lime juice with dressing. Toss remaining ingredients and cooled seafood with dressing.
Prep time: 20 minutes
Bake/Cook time: 5 minutes
Carbohydrates: 10.5 grams, Net Carbs: 7.5 grams
Fiber: 3 grams, Protein:38.5 grams, Fat:21.5 grams