|Squid||1 1⁄2 Pound, cleaned|
|Diced celery||1 Cup (16 tbs)|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Oregano leaves||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Remove tentacles from each squid and set aside; turn body section (mantle) inside-out, wash thoroughly to remove all grit, and return to right side.
Cut mantles into bite-size pieces; place tentacles and mantle pieces in small saucepan.
Add the lemon half and water to cover; bring to a boil.
Reduce heat, cover, and cook until squid are tender, about 20 minutes; drain, cover, and refrigerate until chilled.
To serve, in salad bowl combine remaining ingredients except lemon wedges.
Weigh 8 ounces chilled squid; add to salad and toss to combine.
Serve garnished with lemon wedges.
Serving size: Complete recipe
Calories 861 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 1585.4 mg528.5%
Sodium 1631.9 mg68%
Total Carbohydrates 47 g15.8%
Dietary Fiber 6.9 g27.5%
Sugars 7 g
Protein 111 g221.6%
Vitamin A 67.1% Vitamin C 230.3%
Calcium 47.5% Iron 42.7%
*Based on a 2000 Calorie diet