Portobello Mushroom Scallop Salad
Serve with a fat free red wine vinaigrette.

Servings: 6

• 2 pounds scallops
• 1 pound Portobello mushrooms, sliced
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground coriander
• 1 teaspoon marjoram
• 1 teaspoon salt
• 3 cups arugula
• 1 head romaine lettuce, torn

Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt. Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque. Remove scallops and mushrooms from oven, drain, transfer to cool platter and chill for 30 minutes.

Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.

Serve with a fat free red wine vinaigrette.

Per Serving: 175 Calories
2g Fat (9.0% calories from fat)
trace Saturated Fat
29g Protein
11g Carbohydrate
3g Dietary Fiber
50mg Cholesterol
616mg Sodium
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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