Directions:
- Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
- In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
- Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
- Remove pan from heat. Drain and discard liquid.
- Add pears, pecans, and dressing and toss to combine.
- To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2431.59 Kcal (10181 kJ) | ||
| Calories from fat | 2004.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 222.67g | 343% | |
|---|---|---|---|
| Cholesterol | 227.88mg | 76% | |
| Sodium | 4842.8mg | 202% | |
| Potassium | 1160mg | 25% | |
| Total Carbs | 72.2g | 24% | |
| Sugars | 48.43g | 194% | |
| Dietary Fiber | 9.04g | 36% | |
| Protein | 36.83g | 74% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.7mg | 15% | |
| Calcium | 221.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 297.83 Kcal (1247 kJ) | ||
| Calories from fat | 245.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.27g | 343% | |
|---|---|---|---|
| Cholesterol | 27.91mg | 76% | |
| Sodium | 593.17mg | 202% | |
| Potassium | 142.08mg | 25% | |
| Total Carbs | 8.84g | 24% | |
| Sugars | 5.93g | 194% | |
| Dietary Fiber | 1.11g | 36% | |
| Protein | 4.51g | 74% | |
| Vitamin C | 1.5mg | 20% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.3mg | 15% | |
| Calcium | 27.1mg | 22% | |
* 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.
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