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Contributed by:
 Scott C. Lane

Ingredients: 1 oz. lean Canadian bacon, diced (1 protein) 4 1/2 oz. Baby Bay Scallops (3 protein) 3 cups lettuce, shredded (1/2 carb) 1/3 cup mandarin oranges (1 block carb) 1/2 cup red onion, diced (1/2 block carb) 1/4 cup kidney beans, rinsed (1 block carb) 1/4 cup chickpeas, rinsed (1 block carb) 1 1/3 teaspoons olive oil (4 blocks fat) 1 tablespoon cider vinegar 1/2 teaspoon fresh mint, chopped 1/2 teaspoon fresh gingerroot, grated 1/4 cup chicken stock

Directions:

• Heat 1/3 teaspoon oil in medium non-stick sauté pan.

• Sauté bacon, scallops, 1 teaspoon vinegar, and 1/4 teaspoon ginger for 4 minutes on medium-high heat.

• In a small bowl, whisk together remaining oil, mint, 1/4 teaspoon ginger, 2 teaspoons vinegar, and chicken stock.

• Combine remaining ingredients in a salad bowl. Add bacon and scallops.

• Pour dressing over all and toss to coat.