Seafood Salad With Marigold Yoghurt

Seafood Salad With Marigold Yoghurt

By The Weekly  

October 20, 2016

Seafood Salad With Marigold Yoghurt 0 0 5 0
  • Yields: 4 Servings

Ingredients

10 scallops

10 tiger prawns

100 g romaine lettuce

10 cherry tomatoes, halved

30 g croutons

10 walnuts

2 dried apricots, sliced

Salt and pepper, to taste

Dressing:

250 g MARIGOLD Non Fat Mixed Berries Yoghurt

30 g honey

20 g lemon juice

20 g white wine vinegar

Directions

1Season the scallops and prawns with salt and pepper.

2Pan-sear for 3 mins over high heat or until cooked. Set aside.

3Add the MARIGOLD Non Fat Mixed Berries Yoghurt, honey, lemon juice and vinegar to a mixing bowl and whisk until smooth.

4Add the scallops, prawns, lettuce and cherry tomatoes, and toss well with the dressing.

5Garnish with the croutons, walnuts and dried apricot slices.

Brought to you by MARIGOLD.
As featured in the November 2016 issue of The Singapore Women's Weekly.

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