Calamari Salad Recipe
Ingredients
| Squid | 1 1⁄2 Pound, cleaned | |
| Lemons | 1⁄2 | |
| Diced celery | 1 Cup (16 tbs) | |
| Thinly sliced onion | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Drained capers | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Oregano leaves | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Freshly ground pepper | To Taste | |
| Lemon wedges | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 861 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 1585.4 mg528.5%
Sodium 1631 mg68%
Total Carbohydrates 47 g15.8%
Dietary Fiber 6.8 g27.3%
Sugars 7 g
Protein 111 g221.5%
Vitamin A 66.4% Vitamin C 230%
Calcium 47.5% Iron 42.6%
*Based on a 2000 Calorie diet
Directions
Cut mantles into bite-size pieces; place tentacles and mantle pieces in small saucepan.
Add the lemon half and water to cover; bring to a boil.
Reduce heat, cover, and cook until squid are tender, about 20 minutes; drain, cover, and refrigerate until chilled.
To serve, in salad bowl combine remaining ingredients except lemon wedges.
Weigh 8 ounces chilled squid; add to salad and toss to combine.
Serve garnished with lemon wedges.
Chef
