Seafood Salad

Ingredients

• 1 pound squid
• 1 pound shrimp
• 1 pound scallops
• Salt to taste, if desired
• 3 tablespoons lemon juice
• 1 tablespoon white-wine vinegar
• ¾ cup olive oil
• 6 tablespoons diced roasted green chili peppers (available in specialty food stores)
• ¾ cup chopped Italian parsley
• 3 medium-sized tomatoes, seeded and cut into 1/4-inch dice
• 6 tablespoons sliced scallions
• 10 cups mixed greens, loosely packed
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    273 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 189 milligrams cholesterol; 301 milligrams sodium

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

Preparation

1. Clean the squid and cut the bodies into one-quarter-inch rings; leave the tentacles whole if small; halve them if large.
2. Cook the squid in a large pot of lightly salted boiling water until just opaque – a minute or less. Remove with a slotted spoon, drain and rinse immediately with cold water to prevent overcooking.
3. Cook the shrimp in the same boiling water until just done – two to five minutes, depending on size. Remove with a slotted spoon and drain.
4. Finally, cook the scallops in the same boiling water until just done – two to four minutes, depending on size. Remove with a slotted spoon and drain.
5. Combine the remaining ingredients, except the greens, in a large mixing bowl. Toss the seafood in this dressing and marinate, refrigerated, for one to four hours. Correct seasonings and serve on a bed of greens.