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| 1/2 x ca. 450 g | Medium-size fresh unpeeled shrimp |
| 1 Esslöffel | vegetable oil |
| 3/4 x ca. 450 g | Skinned boned chicken breast, cut into 1/4-inch-wide strips |
| 1/2 x ca. 450 g | Bay scallops fresh |
| 2 Esslöffel | sugar |
| 1 Esslöffel | cornstarch |
| 1/3 Tasse | Rice wine |
| 3 Esslöffel | lime juice fresh |
| 3 Esslöffel | Low-sodium teriyaki sauce |
| 1 Teelöffel | Grated lime rind |
| 1 Teelöffel | sesame oil |
| 1 Prise | sauce hot |
| 1 1/2 Tasse | Chopped unpeeled Granny Smith apple |
| 3/4 Tasse | Julienne-cut red bell pepper, (2-inch) |
| 3 mittel | Size oranges, peeled and sliced |
| 3 Tasse | Loosely packed torn spinach |
| 2 1/2 Tasse | Loosely packed torn romaine lettuce |
| 1/2 Tasse | almonds toasted, sliced |
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Peel and devein shrimp; set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken; saute 4 minutes. Remove from skillet; set aside. Add shrimp and scallops; saute 3 minutes or until scallops are done. Remove from skillet; set aside.
Combine sugar and next 7 ingredients. Add to skillet; bring to a boil, stirring constantly. Reduce heat; add chicken, scallop mixture, apple, bell pepper, and oranges to skillet; stir gently to coat.
Combine chicken mixture, spinach, and romaine in a large bowl; toss gently. Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2 cups).
Per serving: 239 Calories; 8g Fat (31% calories from fat); 22g Protein; 20g Carbohydrate; 72mg Cholesterol; 385mg Sodium
filling meal in itself-just add rolls.
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