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Marinated Squid Salad With Dried Tomatoes
Ingredients
-
1
pound cleaned squid
-
1/4
cup olive oil or cooking oil
-
1
tablespoon chopped shallots
-
1
clove garlic, minced
-
1/2
teaspoon finely shredded orange peel
-
1/4
cup orange juice
-
2
tablespoons tarragon vinegar
-
4
oil-packed dried tomatoes, cut into thin strips
-
3
cups torn romaine (about 5 ounces)
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3
cups torn leaf lettuce (about 5 ounces)
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1
small cucumber, halved lengthwise and thinly sliced (1-1/2 cups)
-
1
small red sweet pepper, cut into thin strips (1/2 cup)
Directions
1. Rinse squid. Pat dry with paper towels. Cut squid into thin rings.
2. In a large skillet heat 2 tablespoons of the oil. Cook squid, shallots, and garlic in hot oil for 2 to 3 minutes or until squid is opaque. Drain excess liquid.
3. Transfer squid and vegetables to a medium mixing bowl. Stir in remaining oil, orange peel, orange juice, vinegar, and tomato strips. Toss to mix. Cover and chill for at least 1 hour or up to 2 hours.
4. To serve, in a large salad bowl toss together romaine, leaf lettuce, cucumber, and red sweet pepper. Add squid mixture. Toss to mix. Makes 4 main-dish servings.
Nutrition Facts
(Marinated Squid Salad With Dried Tomatoes)
- Calories 277,
- Protein (gm) 20,
- Carbohydrate (gm) 14,
- Fat, total (gm) 16,
- Cholesterol (mg) 264,
- Saturated fat (gm) 3,
- Sodium (mg) 78,
- Percent Daily Values are based on a 2,000 calorie diet
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