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Scungili Salad




Scungili Salad
source Phyllis Asilo
categories holiday, seafood, salad, family cookbook, italian
yield
prep time
total time

INGREDIENTS
  • 2 Lb Scungili
  • 3 to 4 Vinegar Peppers, Hot Or Sweet
  • 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
  • ¼ Cup Olive Oil
  • ½ Lemon, Fresh

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

    • NOTES

    NUTRITION