Calamari Salad

Ingredients

• 2 pounds squid, cleaned
• ½ cup extra-virgin olive oil
• 4 tablespoons white wine vinegar
• Juice of 2 lemons
• 2 large garlic cloves, minced
• 1 bulb fresh fennel, finely chopped
• ½ cup chopped red onion
• 6 sun-dried tomatoes in oil, minced
• 8 black Greek or Italian olives, pitted and chopped
• Hot red pepper flakes to taste
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    327 calories; 20 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 24 grams protein; 352 milligrams cholesterol; 114 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
2. Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.

23 minutes