- 1 pound scallops, cooked and chilled
- 1/2 pound cooked peeled shrimp, chilled
- 8 cups torn spinach or mixed salad greens
- 1 large peach or nectarine, unpeeled, pitted, and sliced
- 1 large mango, peeled, pitted, and sliced
- Ginger-Cream Dressing
- 2 tablespoons toasted cashew halves or sliced almonds (optional)
- Toss scallops, shrimp, spinach or salad greens, fruits and Ginger-Cream Dressing in a large bowl till coated. To serve, garnish with cashews or almonds, if desired.