Gardening in MWV & the Surrounding Areas

[Scarlet Pimpernel]

five 2-cup servings
Prep: 30 minutes
Chill: 3 hours

Ingredients

* 1 teaspoon finely shredded orange peel
* 1/3 cup orange juice
* 1/4 cup white wine vinegar
* 2 tablespoons powdered fruit pectin
* 1 tablespoon sugar
* 6 ounces dried medium shell macaroni
* 8 ounces fresh or frozen sea scallops
* 2 cups water
* 4 cups torn fresh spinach
* 1 cup frozen peas
* 1/2 cup coarsely chopped red onion
* 1/2 cup thinly sliced celery
* 1/3 cup chopped red sweet pepper

Directions

1. For dressing, in a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth. Cover and chill at least 3 hours or up to 24 hours.

2. Cook macaroni according to package directions; drain. Rinse with cold water; drain again.

3. Meanwhile, thaw scallops, if frozen. Cut any large scallops in half. Bring water to boiling; add scallops. Return to boiling. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque. Drain. Rinse under cold running water.

4. For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper. Stir dressing; pour over salad. Toss to coat. Makes five 2-cup servings.



_________________
That damned elusive Pimpernel!

[Flora]

That sounds and looks delicious!