Ceviche Scallop & Spinach Salad

Ingredients

• 1 Lb Frozen Bay Scallops Thawed and Drained
• 1 Cup Carrots, Cut into Thin Strips
• 3 Med Green Onion Sliced
• 1 (8-ounce) can Sliced Water Chestnuts Drained
• 1/4 Cup Rice Vinegar
• 1/4 Cup Lime Juice
• 1/2 Cup Lemon Juice
• 1/4 Tsp Sesame Oil
• !/4 Tsp Dill weed
• 1/4 Tsp Ground Ginger
• 1 Tbsp Dried Parsley
• 2 Tbsp Sugar
• 2 med Tomato Cut into 1/2 inch chunks
• 8 Oz bag Baby Spinach

Directions

1. Sear

   Sear Scallops in skillet with cooking spray.

2. Stir-Fry

   Stir fry carrots in skillet with cooking spray.

3. Combine

   Combine Scallops, Carrots, Green Onions, and Water Chestnuts in glass bowl.

4. Finish the Ceviche

   Mix remaining ingredients except spinach and mix in small bowl, then stir into the rest of the ingredients.

5. Chill

   Cover and chill for 3 hours.

6. Finish

   Serve Ceviche mix over spinach.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 6 servings (about 1½ cups).