Scampi Salad
Ingredients
- 14 oz scampi
- 1 lb asparagus tips
- 7 oz bottled mussels
- 5 tablespoons single cream
- 2 tablespoons mayonnaise
- few drops lemon juice
- salt and freshly milled white pepper
- pinch sugar
- 1 teaspoon paprika
- lettuce leaves
- 2 teaspoons dill to garnish
Instructions
- Defrost the scampi if necessary. Cover the asparagus with salted water and boil for 10-15 minutes. Rinse in cold water and drain the asparagus.
- Drain the mussels through a sieve, reserving 2 tablespoons of the liquid for the dressing. Mix the scampi, asparagus and mussels together in a bowl.
- Beat the cream with the mayonnaise, mussel liquid, lemon juice, salt and pepper, the sugar and paprika.
- Pour the dressing over the scampi, asparagus and mussels and mix well. Arrange the lettuce on individual plates, add the salad and serve sprinkled with dill.
Calories: 234 kcal
Carbohydrates: 6 g
Protein: 23 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 167 mg
Sodium: 222 mg
Potassium: 569 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1184 IU
Vitamin C: 11 mg
Calcium: 98 mg
Iron: 5 mg