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Ingredientes
- 1 lb Small
- Cleaned
- 16 ounce Can
- Rinsed & liquid removed
- 2 med Italian tomatoes -- coarsely
- Minced
- 1 c. Celery -- in 1/2" slices
- 1 c. Red bell pepper -- in 1/4"
- Slices
- 1/2 c. Red onions -- thinly sliced
- 1/4 c. Minced cilantro -- fresh
- 1/4 c. Minced parsley -- fresh
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Lemon Extra virgin olive oil Dressing-
- 5 Tbsp. Good extra virgin olive oil
- 3 Tbsp. Fresh lemon or possibly lime juice
- 2 Tbsp. White vinegar
- 1 x Clove garlic -- chopped
- 1/2 tsp Dry mint
- 1/2 tsp Dry basil
- Squid tubes -- carrot size,
- Dark red kidney beans --
Direcciones
- Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pcs. Be creative with the rest, you will know when you get to it. Rinse and set aside. Place water in two qt pot. Bring to a boil. Cook squid about 10 min from the time it is place in boiling water. Done when hard. Drain and cold Put in a bowl with ice cubes if in a hurry. In a large serving bowl add in all vegetable ingredients. Toss with Lemon Oil Dressing. When squid is cold, add in and toss in the salad. Cover and place in refrigerator.
- Can be made one day in advance. Better when made ahead. Lemon-Extra virgin olive oil Dressing Place all dressing ingredients in a jar with secure lid. Shake vigorously.
- Makes 2/3 c. dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 2 servings | |
| Calories 377 | |
| Calories from Fat 304 | 81% |
| Total Fat 34.43g | 43% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 346mg | 14% |
| Potassium 675mg | 19% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 9.62g | 6% |
| Protein 2.95g | 5% |
