Mexican Squid Salad
|Chile dressing||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Water||4 Cup (64 tbs)|
|Cleaned squid mantles||2 Pound, cut crosswise into 1 inch thick|
|Red bell pepper||1 Small, stemmed, seeded and thinly sliced|
|Cooked corn kernels||3⁄4 Cup (12 tbs)|
|Canned kidney beans||8 Ounce, drained (1 small can)|
|Romaine lettuce leaves||4 , washed and crisped|
Repare Chile Dressing; set aside.
In a 4- to 5-quart pan, bring water to a boil over high heat.
Add squid and cook until opaque (about 30 seconds).
Drain, rinse with cold water, and let cool.
In a bowl, mix squid, dressing, bell pepper, corn, and beans.
Arrange lettuce on 4 to 6 dinner plates; spoon equal amounts of the squid mixture onto lettuce.
Serving size: Complete recipe
Calories 1643 Calories from Fat 247
% Daily Value*
Total Fat 31 g47.2%
Saturated Fat 0.03 g0.17%
Trans Fat 0 g
Cholesterol 2080 mg693.3%
Sodium 1818.7 mg75.8%
Total Carbohydrates 162 g54.1%
Dietary Fiber 35.3 g141.4%
Sugars 17.8 g
Protein 164 g328.1%
Vitamin A 128.5% Vitamin C 297.8%
Calcium 70.9% Iron 14.5%
*Based on a 2000 Calorie diet