Recipes for the Seasons
Summer
Spring Mix
Salad
With Diver Scallops
and Yuzu Vinaigrette
Serves 4
16 diver scallops
(cooked)
4 portions RSS Spring
Mix
2 large MFC Carrots
(peeled, cut into
batons, blanched,
and cooled)
1/4 C dried cherries or
cranberries
1/3 C toasted walnuts
3 oz. aged white
cheddar cheese
(small cubes)
1 C fat-free yogurt
3 Tbsp. curry powder
1 tsp. yuzu juice
MFC Chives
Salt and pepper
Yuzu Vinaigrette: mix
curry, yogurt, and yuzu
juice together until
blended.
Assemble: combine all
other ingredients in a
mixing bowl, toss with
dressing until lightly
coated. Season with
salt and pepper to
taste. Garnish with
snipped chives. Serve.