Adriatic squid salad

Yield: 8 Servings

Measure Ingredient
1 pounds Small
\N \N Cleaned
16 ounces Can
\N \N Rinsed & drained
2 mediums Italian tomatoes -- coarsely
\N \N Chopped
1 cup Celery -- in 1/2\" slices
1 cup Red bell pepper -- in 1/4\"
\N \N Slices
½ cup Red onions -- thinly sliced
¼ cup Chopped cilantro -- fresh
¼ cup Chopped parsley -- fresh
¼ teaspoon Salt
¼ teaspoon Pepper
\N \N Lemon Olive Oil Dressing-
5 tablespoons Good olive oil
3 tablespoons Fresh lemon or lime juice
2 tablespoons White vinegar
1 \N Clove garlic -- minced
½ teaspoon Dried mint
½ teaspoon Dried basil
\N \N Squid tubes -- carrot size,
\N \N Dark red kidney beans --

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

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