5-Minute White Cheddar Almond Apple Scallops Salad + Giveaway
This 5-Minute White Cheddar Almond Apple Scallops Salad is quick and easy, for any meal, any season!
I’ve been eating healthier after the holidays, and it takes discipline for planning healthy meals, changing my “snacking” habits, and getting back in the swing of eating more salads! I cannot wait until March, when our garden will be at it’s finest, at least for early spring lettuce!
Salads will be on the daily menu during the spring, which is one of my favorite seasons of the year. For now, let me introduce you to DeLallo’s newest SaladSavors® flavor: Crisp.
This DeLallo SaladSavors® Crisp White Cheddar (toasted almonds, apple chips, and shredded sharp cheddar cheese), is the perfect topping combination to compliment a big bowl of spinach and warm scallops.
My entire family went crazy over the delicious dinner I cooked, **Smoked Alaskan Scallops, which took 2 minutes, and a couple more minutes to make the salad, which is why I call it my 5-Minute Salad!
Place spinach in a bowl.
Add the SaladSavors® toppings.
In a hot sauté pan, cook the scallops for about 2 minutes! Don’t overcook scallops, as you want them to be light and fresh!
Toss the salad with your favorite dressings. Dish the salad onto individual plates, divide up the scallops, and serve!
It’s January, folks. Time for salads!
What’s your favorite quick winter salad?
And this very fun giveaway.
“Crisp” Giveaway – $250 value!
Win these items:
Enter the Rafflecopter.
5-Minute White Cheddar Almond Apple Scallops Salad
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
- 6 oz. fresh baby spinach
- 1 package DeLallo SaladSavors® Crisp White Cheddar (toasted almonds, apple chips, and shredded sharp cheddar cheese)
- 2 Tbsp. olive oil, divided
- 2 White Balsamic Vinegar
- 8 oz. Smoked Alaskan Scallops, defrosted
- Fill a large bowl with the fresh spinach leaves.
- Top the spinach with a package of "Crisp" SaladSavors.
- In a hot frying pan, heat 1 tablespoon of olive oil. Sear the defrosted scallops in olive oil for about 1 minute, flipping them over to bring out a beautiful shine and extra burst of flavor.
- Gently toss the salad with balsamic vinegar and 1 tablespoon of olive oil.
- Plate the salad; top with hot scallops. Serve!
Giveaway sponsored by DeLallo Foods, but as always, all opinions are my own.
**I keep stocked in my freezer Smoked Alaskan Scallops from Anderson Seafoods for quick meals – for the family and for guests. These scallops are small plump, moist, smoky, buttery, and sweet, all in one perfect bite – ready to eat right out of the package. It doesn’t take long to defrost them, then saute for about 1 minute! They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality.
I am very excited for lettuce season. Here’s a fun post on our spring garden.
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