Mediterranean Clam Salad

Fresh spinach mixed with sautéed IQF Chopped Sea Clams, roasted red peppers, artichoke hearts, sliced red onion, cucumbers and Kalamata olives, all tossed with a lemon-oregano vinaigrette.

Yield: 1 Serving

Directions:

Heat a small sauté pan with butter on medium heat. Add in the IQF Chopped Sea Clams, garlic, salt and black pepper, then cook for 2 minutes or until the clams are cooked. Remove the pan from the heat and fold in the parsley. In a medium mixing bowl, combine the prepared IQF Chopped Sea Clams, spinach, roasted red peppers, artichoke hearts, red onion, cucumber, Kalamata olives and lemon-oregano vinaigrette. Place the salad in a bowl and serve.

Ingredients

¼ Cup                          IQF Chopped Sea Clams, Thawed
2 Tbsp.                         Butter
2 tsp.                            Garlic, Minced
To Taste                       Salt & Black Pepper
1 tsp.                            Parsley, Chopped
2 Cups                         Spinach
¼ Cup                          Roasted Red Peppers, Sliced
¼ Cup                          Artichoke Hearts, Quartered
¼ Cup                          Red Onion, Julienned
¼ Cup                          Cucumber, Sliced
¼ Cup                          Kalamata Olives, Pitted
¼ Cup                          Lemon-Oregano Vinaigrette

Product Codes

Sea Watch: 9831 (2/5 lb.)

Sea Watch: 030889 (8/16 oz.)