When it's sunny and warm outside, I often find myself wanting some good, old-fashioned shore food, like buttery lobster rolls and rich, meaty crab cakes. Since they're not the healthiest of weeknight options, I'm going to curb my seafood cravings with a tangy salad made by tossing together leftover calamari, dried tomatoes, and crisp vegetables. Add in a citrus-tinged tarragon vinaigrette, and transport yourself to the beach. Turn to a satisfying and healthy seafood alternative when you read more.


Marinated Squid Salad With Dried Tomatoes

Marinated Squid Salad With Dried Tomatoes

Ingredients

  1. 1 pound cleaned squid
  2. 1/4 cup olive oil or cooking oil
  3. 1 tablespoon chopped shallots
  4. 1 clove garlic, minced
  5. 1/2 teaspoon finely shredded orange peel
  6. 1/4 cup orange juice
  7. 2 tablespoons tarragon vinegar
  8. 4 oil-packed dried tomatoes, cut into thin strips
  9. 3 cups torn romaine (about 5 ounces)
  10. 3 cups torn leaf lettuce (about 5 ounces)
  11. 1 small cucumber, halved lengthwise and thinly sliced (1-1/2 cups)
  12. 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.

Makes 4 main dish servings.

Nutritional information per serving: Calories 277, Total Fat (g) 16, Protein (g) 20

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