1 lbs bay or sea scallops, rinsed

1 large ripe mango, halved, pitted, and diced

1 large cucumber, quarters lengthwise, cut into chunks

1 bag (about 1/2 ounce) of spinach

Dressing:

1 1/2 tbsp grated peeled fresh gingerroot

1 1/2 tsp minced garlic

2/3 cup canola oil

1/3 cup rice vinegar

1 1/2 tsp toasted sesame oil

1/4 cup reduce-sodium soy sauce

1/4 cup water

2 tbsp honey

1/2 tsp fresh ground black pepper

Instructions:

In 12-inch nonstick skillet, heat 1 tbsp dressing on medium for 1 minute.  Add scallops and cook 6 to 8 minutes or until scallops are opaque throughout, stirring occassionally.

While scallops are cooking prepare salad dressing by adding all ingredients into a 2-cup jar with lid and shake well to dissolve the honey.

In a large bowl, toss together scallops, mango, cucumber, and spinach.  Add 1/2 cup of dressing and toss to lightly coat. 

Serve and garnish with lime wedges.  Salad should make about 4 main dish salads.

Adapted from Redbook and from the kitchen of http://multiplydelicious.com