Squid and pepper salad
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Cloves garlic; minced | |
| 2 | Spanish onions; thinly sliced | |
| ⅓ | cup | French dressing |
| 1 | Bay leaf | |
| 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