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Recipe Name: Adriatic Squid Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

1 Pound(s) small
16 Ounce(s) Can
Rinsed & drained, Rinsed & drained
2 Italian tomatoes, coarsely
1 Cup(s) Celery, in 1/2" slices
1 Cup(s) Red bell pepper, in 1/4"
1/2 Cup(s) Red onions, thinly sliced
1/4 Cup(s) Chopped cilantro, fresh
1/4 Cup(s) Chopped parsley, fresh
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Lemon Olive Oil Dressing-
5 Tablespoon(s) Good olive oil
3 Tablespoon(s) Fresh lemon or lime juice
2 Tablespoon(s) White vinegar
1 Clove garlic, minced
1/2 Teaspoon(s) Dried mint
1/2 Teaspoon(s) Dried basil
Squid tubes, carrot size
Dark red kidney beans
Cut squid tubes in 1/4-3/8" 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 2/3 cup dressing.
Recipe By : Merengo/AOL From: Ladies Home Journal- August 1991

Nutrition (calculated from recipe ingredients)
Calories: 273
Calories From Fat: 156
Total Fat: 17.8g
Cholesterol: 56.7mg
Sodium: 1235.2mg
Potassium: 367.5mg
Carbohydrates: 15.8g
Fiber: 4.2g
Sugar: 3.6g
Protein: 13.9g

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