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Spring Mix Salad with Diver Scallops and Yuzu Vinaigrette

A creamy, citrus-like yuzu dressing is the perfect foil for rich scallops, intensely sweet cherries, and tender spring mix.


16 diver scallops, cooked

4 portions Ready-Set-Serve Spring Mix

2 large Markon First Crop Carrots, peeled, cut into batons, blanched, and cooled

1/4 cup dried cherries or cranberries

1/3 cup toasted walnuts

3 oz. aged white cheddar cheese, small cubes

1 cup fat-free yogurt

3 Tbsp. curry powder

1 tsp. yuzu juice

Markon First Crop Chives

Salt and pepper


Yuzu Vinaigrette

Mix curry, yogurt, and yuzu juice together until blended.


Combine all other ingredients in a mixing bowl, toss with dressing until lightly coated. Season with salt and pepper to taste. Garnish with snipped chives. Serve.