Diabetes-Friendly Recipes

Spinach Salad with Scallops and Apples




Servings: 4
Prep time:
Cook time:
Total: 13 minutes


  • vegetable cooking spray
  • 1 ¼ Lbs sea scallops
  • 2 Tbs olive oil
  • 1 Tbs water
  • 2 Tbs fresh lemon juice
  • 1 Tsp dijon mustard
  • 8 Cups baby spinach, washed, stems removed, and drained on paper towels or spun dry
  • 1 large tart apple, such as Fuji or Granny Smith, cored and chopped
  • 2 Tbs slivered almonds, toasted
  • freshly ground pepper


  1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
  2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
  3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.


Nutrition Information

Per serving: 258 calories (36% calories from fat), 27 g protein, 10 g total fat (1.2 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 47 mg cholesterol, 306 mg sodium

Diabetic exchanges: 4 very lean protein, 1 carbohydrate (1/2 fruit, 1 vegetable), 1 fat



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