Nutritional Info

Nutrition Facts

Serving Size 1 (147g)

Calories 71
Calories from Fat 1 (1%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 46.7mg 2%
Potassium 126.2mg 3%
Total Carbohydrate 15.3g 5%
Dietary Fiber 0.8g 3%
Sugars 13.1g
Protein 2.3g 5%

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Recipe Description
The use of tender scallops in this salad makes it a perfect summer beach meal. Tangy artichoke hearts and crunchy red cabbage add color and flavor to a hearty dish.
Prep time
45 min
Cook time
8 min
Ready In
53 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  red cabbage, chopped
1/2 Cup(c)  artichoke hearts, drained and quartered
1/2 Cup(c)  fat free caesar dressing
1/2 Cup(c)  green onions, chopped
1/2 Cup(c)  celery, finely chopped
1/2 Cup(c)  water chestnuts, chopped
1 Cup(c)  yellow bell pepper, chopped
2 Cup(c)  cooked ziti (or other pasta)
1/2 Teaspoon(t)  white pepper
1 Teaspoon(t)  garlic, minced
1 Teaspoon(t)  paprika
1/2 Teaspoon(t)  salt substitute
1 1/2 Pound(lb)  calico or bay scallops


Rinse scallops to remove any remaining shell particles. In a large bowl combine salt substitute, paprika, garlic and pepper, and mix well. Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture. Broil scallops 4 to 6 inches from heat for 6 to 8 minutes, or until they are opaque in the center. Remove from heat and cool in the refrigerator. Combine pasta, bell pepper, water chestnuts, celery, onions and dressing, and mix well. Add cooled scallops to the pasta mixture. Garnish with the artichoke hearts and red cabbage.

Additional notes

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