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Squid Salad Recipe
|Chopped celery||1 Cup (16 tbs)|
|Yellow onion||1 , peeled and sliced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Crushed oregano||1 Teaspoon|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Fresh ground pepper||To Taste|
Serving size: Complete recipe
Calories 1156 Calories from Fat 702
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 11.8 g59.1%
Trans Fat 0 g
Cholesterol 1056.9 mg
Sodium 323.9 mg13.5%
Total Carbohydrates 37 g12.3%
Dietary Fiber 8.8 g35%
Sugars 2.7 g
Protein 74 g148.2%
Vitamin A 71.5% Vitamin C 157.5%
Calcium 34.3% Iron 47.7%
*Based on a 2000 Calorie diet
Remove the cuttlebone.
Cut the squid into little circles.
You may also use the head if you remove the eyes with a small paring knife, and remove the beak in between the legs by just pinching it out.
Wash the squid pieces, and drop them into boiling water.
Squid will be done when the edges curl or when the water resumes boiling.
Place in a salad bowl with the celery, yellow onion, olive oil, wine vinegar, oregano, parsley, and pepper.
Toss, and chill for about 2 hours before serving.