Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 418.5
- Total Fat: 26.6 g
- Cholesterol: 361.4 mg
- Sodium: 1,064.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.1 g
- Protein: 28.1 g
View full nutritional breakdown of Salt & Pepper Calamari Dinner Salad calories by ingredient
Salt & Pepper Calamari Dinner Salad
Submitted by: KALEXIASIntroduction
Tasty and filling salad which is very popular in Austrlian restaurants. Calamari is so much better when it is sauted instead of deep-fried! Tasty and filling salad which is very popular in Austrlian restaurants. Calamari is so much better when it is sauted instead of deep-fried!Number of Servings: 2
Ingredients
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SALAD:
Tossed Salad, 3 cup
Hard Boiled Egg, 1 large sliced in half
1/2 Avocado, California (Haas) sliced
Cheddar Cheese, 4Tbsp, shredded
Feta Cheese, 1 cubic inch crumbled
Sun Dried Tomatoes, 8 piece
Salad Garnish and dressing:
2 Lemon Wedges
Olive Oil, 2 tsp
Salt
Pepper
FOR SQUID:
Squid, raw, 200 grams
Salt,
Pepper, black,
Olive Oil, 2 tsp
Directions
Slice squid into rings, place in a bowl and drizzle with 2 tsp olive oil. Add desired amount of salt and pepper and toss to coat. Let stand five minutes.
Prepare salad by dividing salad ingredients onto two dinner plates. You can use whatever salad veggies you like.
Heat non-stick or cast iron skillet. Once pan is hot enough to sizzle a drop of water dump contents of squid marinade into pan. Toss around and saute until squid is tender -about 6-10 minutes.
Divide hot squid onto each salad plate. Drizzle one teaspoon olive oil onto each salad. Add a dash of salt & pepper and garnish each with a lemon wedge.
Number of Servings: 2
Recipe submitted by SparkPeople user KALEXIAS.
Prepare salad by dividing salad ingredients onto two dinner plates. You can use whatever salad veggies you like.
Heat non-stick or cast iron skillet. Once pan is hot enough to sizzle a drop of water dump contents of squid marinade into pan. Toss around and saute until squid is tender -about 6-10 minutes.
Divide hot squid onto each salad plate. Drizzle one teaspoon olive oil onto each salad. Add a dash of salt & pepper and garnish each with a lemon wedge.
Number of Servings: 2
Recipe submitted by SparkPeople user KALEXIAS.
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0 of 1 people found this review helpful -
Incredible!
