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)
3 cups torn leaf lettuce (about 5 ounces)
1 small cucumber, halved lengthwise and thinly sliced (1-1/2 cups)
1 small red sweet pepper, cut into thin strips (1/2 cup)
- 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.
Makes 4 main dish servings.
Nutritional information per serving: Calories 277, Total Fat (g) 16, Protein (g) 20
- Seafood, Salads
- North American