Italian-Style Calamari Salad
This is a delicious and popular salad used in delis and for other applications.
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 8
mild
garlic
tangy
salads
appetizers
side dish
town dock squid cut rings and tentacles
italian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 whole lemon
- 2.5 cut town dock squid rings and tentacles
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- white wine vinegar
- pieces)
- 1/2 small red onion (peeled and chopped fine)
- (peeled and chopped fine)
- 1/2 cup pitted and sliced kalamata olives
- 2 tbsp capers
- celery salt (tbls)
- salt and pepper (to taste) i prefer adobo seasoni
- 1 1/2 cup cherry tomato halved
- Carbohydrate 4.74358208333174 g
- Cholesterol 0 mg
- Fat 14.528535 g
- Fiber 1.49353748767078 g
- Protein 0.69614 g
- Saturated Fat 2.001037 g
- Serving Size 1 1 Serving (92g)
- Sodium 160.427541666587 mg
- Sugar 3.25004459566096 g
- Trans Fat 0.46480275 g
- Calories 145 calories
thaw squid for one day in refrigerator. Rince squid. Boil 12 cups of water. When water is boiling add sea salt. Cook squid in boiling water for 1 to 1/2 minutes. Drain and rinse in ice cold water. Empty squid into bowl. Sprinke in some olive oil, two pinches of celery salt, a pinch of black pepper and Adobo seasoning. Chill in the fridge. To make sauce: Combine Olive oil, both vinegars, capers, olives, peppers, onions in a bowl. Cut lemon in half. Remove seeds, squeeze both halves into oil. Cover and allow ingredients to combine for at least 1 hour. Add oil/sauce to squid. Stir/mix all ingredients. Cover and chill for at least 6 hours before serving, to allow ingredients to mix in.
