Scallop Salad with Basil Vinaigrette
Ingredients
16
oz (1 pound)
fresh or frozen sea scallops
1/4
cup
snipped fresh basil
3
tablespoons
balsamic vinegar
2
tablespoons
lemon juice
2
tablespoons
olive oil
2
teaspoons
Dijon-style mustard
1/2
teaspoon
ground black pepper
Nonstick cooking spray
6
cups
torn mixed salad greens
3
plum tomatoes, seeded and chopped
1
medium red sweet pepper, seeded and chopped
1/2
of a medium English cucumber, chopped