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Hot Seafood Salad With Sherry Vinaigrette
SERENA BAKES SIMPLY FROM SCRATCH16Ingredients
35Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1/3 cup extra-virgin olive oil
- 3 Tbsp. sherry vinegar (Good Quality)
- 1/4 tsp. honey
- 1/8 tsp. Dijon mustard
- 3 Tbsp. extra-virgin olive oil
- 1/2 cup shallots (Thinly Sliced)
- 1 lb. wild salmon (Cut Into Bite Sized Pieces)
- 2 pinches sea salt
- 1/4 tsp. garlic powder
- 1/4 lb. bay scallops (Rinsed And Dried)
- 1/2 lb. shrimp (Small, Shelled, Deveined, Rinsed And Dried)
- 1 cup Kalamata olives
- 14 oz. artichoke (Canned, Heats In Water, Drained)
- 3 Tbsp. sherry vinegar
- 2 heads romaine lettuce (Cold, Washed and Chopped)
- 1 cup Parmesan cheese
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