Adriatic squid salad

8 Servings

Ingredients

QuantityIngredient
1poundsSmall
Cleaned
16ouncesCan
Rinsed & drained
2mediumsItalian tomatoes -- coarsely
Chopped
1cupCelery -- in 1/2\" slices
1cupRed bell pepper -- in 1/4\"
Slices
½cupRed onions -- thinly sliced
¼cupChopped cilantro -- fresh
¼cupChopped parsley -- fresh
¼teaspoonSalt
¼teaspoonPepper
Lemon Olive Oil Dressing-
5tablespoonsGood olive oil
3tablespoonsFresh lemon or lime juice
2tablespoonsWhite vinegar
1Clove garlic -- minced
½teaspoonDried mint
½teaspoonDried basil
Squid tubes -- carrot size,
Dark red kidney beans --

Directions

Cut squid tubes in ¼-⅜" rings. Cut tentacles into two inch pieces. Be creative with the rest, you will know when you get to it. Rinse and set aside. Place water in two quart pot. Bring to a boil. Cook squid about 10 minutes from the time it is place in boiling water. Done when firm. Drain and cool Put in a bowl with ice cubes if in a hurry. In a large serving bowl add all vegetable ingredients. Toss with Lemon Oil Dressing. When squid is cool, add and toss in the salad. Cover and place in refrigerator.

Can be made one day in advance. Better when made ahead. Lemon-Olive Oil Dressing Place all dressing ingredients in a jar with secure lid. Shake vigorously. Makes ⅔ cup dressing.

Recipe By : Merengo/AOL

From: Ladies Home Journal- August 1991 File