Squid and pepper salad

Yield: 1 Servings

Measure Ingredient
2 \N Green peppers; cut in 1/\" strips
¼ cup Olive oil
6 smalls Squid; cleaned, skinned, cut in 1/4\" rings
¼ cup Marinara sauce
4 \N Cloves garlic; minced
2 \N Spanish onions; thinly sliced
⅓ cup French dressing
1 \N Bay leaf
\N \N Salt and pepper; to taste

In a skillet saute the green peppers in olive oil for 3 minutes, or until softened. Add the squid rings and saute for 2 or 3 minutes, or until the squid is tender. Pour off and discard the oil. Stir in the marinara sauce and garlic and transfer to a small bowl. Add the onions, French dressing, bay leaf and salt and pepper. Let the salad stand, covered, in the refrigerator for 2 days.

Source: The Haunch of Venison, Salisbury, Great Britain as reported in Gourmet Magazine, August, 1976

Recipe by: The Haunch of Venison, Salisbury, Great Britain Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 7 No, v 1997

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