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Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette (Robert Irvine) Recipe

Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette (Robert Irvine) Recipe

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Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette (Robert Irvine)

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Ingredients:

Serving

2 fresh lemons
1/3 cup apple cider vinegar
3 garlic cloves, minced
1 tsp dijon mustard
3 tbsp chopped chives
1/2 packed cup fresh basil leaves, chopped
1/2 cup grated parmesan
2 1/4 cups extra-virgin olive oil
freshly ground black pepper
1 (16-oz) can dark red kidney beans
1 (16-oz) can chick peas ( garbanzo beans)
1 lb fresh green beans, trimmed and cut into 1-inch lengths , and steamed until just tender and allowed to cool
1 (16-oz) can artichoke hearts, quartered
1 (16-oz) can pitted black olives, drained
1 lb tri-color rotini pasta , boiled until al dente and allowed to cool
1 lb bay scallops , steamed until opaque and allowed to cool
3 (6-oz) cans rock shrimp, drained
3 (6-oz) cans albacore tuna, drained and separated into chunks
1 (8-oz) bag fresh frozen peas, blanched, drained and cooled
1 pint grape tomatoes, halved
12 basil sprigs, for garnish
shaved parmesan, for garnish

Directions:

Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1298.39 Kcal (5436 kJ)
Calories from fat	856.05 Kcal
		% Daily Value*
Total Fat	95.12g	146%
Cholesterol	62.7mg	21%
Sodium	810.69mg	34%
Potassium	538.26mg	11%
Total Carbs	79.08g	26%
Sugars	8.06g	32%
Dietary Fiber	7.23g	29%
Protein	38.28g	77%
Vitamin C	22.5mg	37%
Iron	15.4mg	85%
Calcium	150.8mg	15%

Amount Per 100 g
Calories	263.88 Kcal (1105 kJ)
Calories from fat	173.98 Kcal
		% Daily Value*
Total Fat	19.33g	146%
Cholesterol	12.74mg	21%
Sodium	164.76mg	34%
Potassium	109.39mg	11%
Total Carbs	16.07g	26%
Sugars	1.64g	32%
Dietary Fiber	1.47g	29%
Protein	7.78g	77%
Vitamin C	4.6mg	37%
Iron	3.1mg	85%
Calcium	30.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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