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Calamari Salad




Calamari Salad
source Phyllis Asilo
categories holiday, family cookbook, italian
yield 8 Servings
prep time
total time

INGREDIENTS
  • 2 Lb Calamari
  • 6 oz Roasted Red Pepper, Hot Or Sweet
  • 3 to 4 Vinegar Peppers
  • 1/3 Cup Dry Black Olives, Italian Style
  • To Taste Salt
  • To Taste Pepper
  • 3 Med Cloves Garlic, Chopped
  • 1 tsp Parsley, Dried Or Fresh
  • 1 tsp Garlic Powder
  • 1 Stalk Celery, Chopped
  • ½ Med Onion, Chopped
  • ¼ Cup Olive Oil
  • ½ Lemon, Fresh

    • INSTRUCTIONS
  • 1. Boil Calamari 5 minutes until soft (fork will go in easily). Rinse with cold water and cut into thin strips.
  • 2. If using canned Calamari; remove from can, rinse in cold water and break into small rings.
  • 3. Mix Calamari pieces with all other ingredients except lemon. When ready to serve, squeeze fresh lemon juice on salad. Serve cold.

    • NOTES

    NUTRITION