Dinner

Scallop + Egg + VEggie Salad

Ingredients:

  • 2 cups romaine lettuce
  • 1/2 apple thinly sliced
  • 4-5 scallops
  • 1 hard boiled egg sliced
  • chopped red cabbage
    Lemon Caesar Dressing
  • 8 oz nonfat plain greek yogurt
  • 1/4 cup mayo
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 1-2 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 tsp dijon mustard
  • sea salt and ground black pepper to taste

Directions:

Chop romaine lettuce, slice apple and hard boiled egg and chop red cabbage. Add in any other raw veggies desired. Prepare dressing by blending all ingredients in a food processor or blender. Makes 8 servings, so if you're only needing it for this meal then cut the recipe down. Or store in your fridge for future use. Heat homemade butter in a small skillet on medium-high heat. Add scallops and cook on each side for 2-3 minutes each. Remove and set aside. Build your salad, top with scallops, dressing and black pepper. Enjoy!

March 27
Lunch
March 28
Breakfast