TOSSED TUNA SALAD

9 1/4-oz can tuna, chilled and drained
3 cups torn fresh spinach and/or lettuce
1 can (16-oz) bean sprouts, drained and rinsed
1 can (5-oz) water chestnuts, drained and sliced
2 tbsp sliced green onions, separated into rings
1/2 cup Italian salad dressing
1 medium tomato, cut into 6 wedges

In a large salad bowl, using a fork, break tuna into large pieces. Combine all ingredients except tomato and toss to mix well. Garnish with the tomato wedges.

Yield: 6 servings

SCALLOP AND SPINACH SALAD

1 pkg (10-oz) fresh spinach leaves, washed, stemmed, torn

3 thin slices red onion, halved and separated

12-oz sea scallops

ground red pepper

paprika

nonstick cooking spray

1/2 cup bottled fat-free Italian salad dressing

1/4 cup crumbled blue cheese

2 tbsp toasted walnuts

Pat spinach dry with paper toweling and place in a large bowl with the red onion. Cover bowl and set aside.

Rinse scallops; cut in half horizontally (to make 2 thin rounds); pat dry with paper towels. Sprinkle top side of scallops lilghtly with the red pepper and paprika. Spray a large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of the scallops, seasoned side down, in a single layer placing about 1/2-inch apart. Sprinkle the other side lightly with the red pepper and paprika. Cook 2 minutes or until browned on the bottom. Turn scallops and cook 1 to 2 minutes or until opaque in the center. Transfer to a plate and cover to keep warm. Wipe skillet clean with paper toweling and repeat the process with the other half of the scallops.

Place the salad dressing in a small saucepan and bring to a boil over high heat. Pour over the spinach and onion; toss to coat. Place scallops on top of the spinach. Sprinkle the blue cheese and walnuts over the scallops.

Yield: 4 servings at 169 calories, 6 g carbs and 24 g protein per serving.

Enjoy!
A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels.