Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1/2 cup orange juice

2 tablespoons fresh lemon juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 teaspoons fresh chives, chopped

Salt and freshly ground black pepper

2 cups cooked scallops, halved

2 cups whole strawberries, sliced

1 cup English cucumber, sliced

Red lettuce leaves

1/2 cup Gorgonzola, crumbled


  1. In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.
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