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Southwest Seafood Salad

Try this seafood salad on a warm summer night.


  • 1/4 pound (1 cup) Jarlsberg Lite cheese 
  • 1 teaspoon minced jalapeno pepper, optional 
  • 1/4 pound (6 -8) sea scallops 
  • 1/4 pound (6 – 8 large) shrimp, peeled and deveined 
  • 1/2 cup chopped jicama or yellow pepper 
  • 1 15-ounce can black beans, drained 
  • 1/2 pound swordfish, cut into bite-size (1-inch) pieces 
  • 2 cups chopped Romaine lettuce 
  • 4 tablespoons lime juice 
  • 1/4 cup fat-free ranch dressing 
  • Optional Garnish: 2 corn tortillas cut in 1/4-inch strips, sauteed in 1 tablespoon olive oil until curly and crisp


Microwave method:

  1. Cube cheese and set aside.
  2. Rinse seafood and pat dry with paper towels.
  3. Arrange seafood in single layer on microwave-safe 9-inch pie plate.
  4. Drizzle on 2 tablespoons lime juice. Cook, covered with parchment paper or microwave-safe paper towel, 2 minutes on full power.
  5. Give dish a 1/4 turn and cook 1 minute, check for doneness and cook another 30 seconds if necessary. Cool in refrigerator.
  6. Drain off juices and mix these with dressing, remaining lime juice and, if desired, jalapeno.
  7. Toss with cheese, seafood, jicama, black beans and Romaine. If desired, garnish with crispy tortilla strips (or serve with whole, warmed tortillas).

Serves 4.

Prep time: 15 minutes; Cooking Time: 1/2 hour and 3 minutes (including cooling time).

Conventional method:

  1. Cube cheese and set aside.
  2. Heat 1 tablespoon olive oil in large skillet or wok and saute scallops, shrimp and swordfish; when almost cooked (about 10 minutes), add 2 tablespoons lime juice and season with salt and pepper.
  3. Transfer to large bowl and refrigerate to cool.
  4. Combine remaining lime juice with dressing. Toss together seafood with dressing, cheese, jalapeno (if desired), jicama, black beans and Romaine. If desired, garnish with tortilla strips (or serve with whole warmed tortillas).

Prep time: 15 minutes; Cooking Time: 45 minutes (including cooling time).

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