Marinated Squid Salad With Dried Tomatoes
- Rinse squid. Pat dry with paper towels. Cut squid into thin rings.
- 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.
- 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.
- 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)
- Per serving:
- 277 kcal
- 16 g
- (3 g
- 264 mg
- 78 mg
- 14 g
- 20 g