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Scallop & Arugula Salad

Scallop & Arugula Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 4 c. organic arugula
  • 12 whole sea scallops
  • 1 c. organic canned artichokes, drained and quartered
  • 12 whole grape tomatoes
  • 1 Serving Spectrum Organic Golden Balsamic Vinaigrette Salad
Instructions
  1. Prepare pan to medium-high heat. Pat scallops dry with a paper towel.
 

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Nutrient Information Per Batch

506.08 kcal Calories, 294.56 mg Calcium, 40.07 g Carbohydrate, 95.04 mg Cholesterol, 14.32 g Total Fat, 12.2 g Fiber, 5.03 mg Iron, 316.48 mg Magnesium 2160 mg Potassium, 58.25 g Protein,65.18 mcg Selenium, 946.72 mg Sodium, 12.02 g Sugars, 4.05 mg Zinc, 1.91g Saturated fat, 0 trans Fat, 0.2 g Monounsaturated fats, 1.26 g Polyunsaturated fats, 3418.32 IU Vitamin A, 0.81 mg Vitamin B6, 4.41 mcg Vitamin B12, 76.75 mg Vitamin C, 0 IU Vitamin D, 1.3 Vitamin E, 129 mcg Vitamin K, 224.48 mcg Folate,0.28 mg Vitamin B1(Thiamin),6.08 mg Vitamin B3(Niacin),0.43 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 3623.52 mcg Lutein and Zeaxanthin, 260.17 g ALA, 0.26 g EPA, 0.31 gDHA,842 mg Phosphorous, 1.06 mg Manganese, 131.04 mcg Alpha carotene, 1733.92 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Seeds
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Nuts
  • No Dairy
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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