SALAD: Marinated Calamari Salad
1 lb. cleansed calamari, cut into rings and tentacles
1 cup white wine
1 cup water
1 cup celery (including leaves), chopped
1/2 bunch cilantro, chopped
3 bell peppers (any combination of green, red, or yellow peppers),
chopped
1 cup cucumber, chopped
1 bunch green onions, chopped (include tops)
1/2 bunch parsley, chopped
1 cup jicama, chopped (if desired)
1 jalapeno chile, finely chopped
Juice of 1 lemon or 2 limes
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
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Poach calamari in water and wine (or lemon juice just until flesh turns
opaque, barely two minutes. Drain and cool, then combine with remaining
ingredients. Toss gently with dressing. Chill, then serve on a bed of
lettuce leaves.
Serves 4.
Sauvingnon Blanc.
Nutrition (per serving): Calories
434; Protein 21 g; Carbo. 23 g; Fat 29 g;
Cholesterol 264 mg; Sodium 93 mg
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