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Ingredients

• marinade:
• Juice of 1 lime
• 2 tablespoons Pure Olive Oil
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 pound fresh sea scallops, 10-20 count size
• 1/2 pound fresh tail-on shrimp, 21-25 count size
• 6 ounces package sliced portobello mushrooms
• Italian Vinaigrette:
• 1/4 cup balsamic vinegar
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1 tablespoon chopped fresh herbs (basil, oregano and thyme)
• 1/2 cup Pure Olive Oil
• Salad:
• 12 cups fresh mixed baby greens
• 1 cup baby grape tomatoes
• 1 medium cucumber, cut in half lengthwise, sliced
• 1/2 each red and yellow bell peppers, cut in julienne strips
• 1/4 cup shredded carrots
• Freshly grated Parmesan cheese (optional)

Description

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