Rainbow Squid
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1.5 T Olive Oil4 garlic cloves2 cups mixed orange, yellow, and red sweet peppers1/2 cup scallions8 oz fresh, cleaned, drained squidjuice of two fresh lemons1 t. black pepper3 tablespoons Sun-Dried Tomato Vinaigrette Dressing4 oz. mesclun salad mix
1) Prep: wash and slice squid into 1 inch pieces. Finely chop 4 garlic cloves. Cut sweet peppers into narrow julienne-style strips (enough for at least two cups). Chop Scallions.
2) Heat olive oil in a large sauce pan. Add garlic. After 5 mins, add peppers. After 10 mins, add scallions. Mix well.
3) Place well-drained squid in pan; add juice of two lemons, and black pepper. Cook about another 3 minutes. If too much liquid is present, pour off.
4) While squid is cooking, place mesclun salad on plates. Add squid/pepper/salad mix. Top with a fat-free sund-dried tomato vinaigrette (such as Kens).
Serving Size: Makes two large salads to be used as dinner
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
2) Heat olive oil in a large sauce pan. Add garlic. After 5 mins, add peppers. After 10 mins, add scallions. Mix well.
3) Place well-drained squid in pan; add juice of two lemons, and black pepper. Cook about another 3 minutes. If too much liquid is present, pour off.
4) While squid is cooking, place mesclun salad on plates. Add squid/pepper/salad mix. Top with a fat-free sund-dried tomato vinaigrette (such as Kens).
Serving Size: Makes two large salads to be used as dinner
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
Nutritional Info Amount Per Serving
- Calories: 303.2
- Total Fat: 12.1 g
- Cholesterol: 264.1 mg
- Sodium: 230.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 4.0 g
- Protein: 20.0 g