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Calamari With Chinese Vinaigrette

Magical.Palate's picture
  Minced garlic 1 Teaspoon
  Rice vinegar 2 Tablespoon
  Sesame oil 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Soy sauce 1 Teaspoon
  Hot pepper sauce 1 Teaspoon
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Squid 1 Pound, cleaned, with tentacles separated and body cut into 1/4 -inch rings (Small Ones)
  Snow peas 2 Ounce, ends and strings removed, cut in half diagonally
  Celery stalks 2 , thinly sliced
  Red onion 1⁄2 Small, thinly sliced
  Sliced water chestnuts 1⁄2 Cup (8 tbs)

1. Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.
2. Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
3. Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 831 Calories from Fat 325

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 1056.9 mg352.3%

Sodium 1533.4 mg63.9%

Total Carbohydrates 47 g15.7%

Dietary Fiber 4.1 g16.6%

Sugars 20.8 g

Protein 74 g148.8%

Vitamin A 23.1% Vitamin C 116.2%

Calcium 22% Iron 29.5%

*Based on a 2000 Calorie diet


Calamari With Chinese Vinaigrette Recipe