Scallop Salad

Name: Scallop Salad
Ingredients: % lb. cooked scallops; Vl cup French dressing; 3 tbsp. chopped onion; Vi tsp. salt; /2 cup chopped celery; Dash pepper; /2 cup chopped cucumber; Lettuce; 1/3 cup sliced radishes; Tomato wedges

From Seafood cookery in North Carolina, 1960

Serves 6.

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

634Calories

10 gProtein

66 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein9.6 g

Carbohydrates66 g

Fiber16 g

Sugars1.5 g

Total Fat41 g

Saturated Fat7.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat19 g

Omega-30 g

Cholesterol0 mg

Sodium604 mg

Potassium1878 mg

Calcium311 mg

Iron4.4 mg

Magnesium119 mg

Phosphorus249 mg

Zinc1.5 mg

Copper0.6 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A30 mcg

Vitamin E4.7 mg

Vitamin K115 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate99 mcg

Choline7.6 mg

Caffeine0 mg

Water931 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 11. The excerpt below is the record exactly as published.

Scallop Salad % lb. cooked scallops Vl cup French dressing 3 tbsp. chopped onion Vi tsp. salt '/z cup chopped celery Dash pepper '/2 cup chopped cucumber Lettuce 1/3 cup sliced radishes Tomato wedges

Cook this with the app: pantry check, scaling, and the assistant.