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Squid Salad

Budget.Gourmet's picture
Ingredients
  Squid 1 Pound
  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
  Lemon wedges 5
Directions

Clean the squid by pulling off the head and rinsing out the body tube that remains.
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.
Drain immediately.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Gourmet

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

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 mg352.3%

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

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Squid Salad Recipe