- 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
- 6 tablespoons oriental chicken salad dressing, divided
- 1 (5 ounce) package DOLE® Organic Spring Mix with Herbs or Baby Lettuces
- 1 DOLE® Mango or Papaya, peeled, seeded, and chopped
- 1 medium cucumber, peeled, seeded, and cut into half-slices
- 1 red, yellow or green bell pepper, cut into julienne strips
- 1/4 cup DOLE® Cilantro leaves
- Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque. (If using shrimp, cook until shrimp turn pink and opaque.) Remove from heat.
- Toss together salad blend, mango, cucumber, bell pepper and cilantro leaves with 1/4 cup salad dressing. Spoon mixture onto three serving plates.
- Arrange scallops over each salad; drizzle remaining tablespoon of dressing over scallops.