Grilled Calamari & Olive Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Grilled Calamari & Olive Salad

http://www.eatingwell.com/recipes/grilled_calamari_olive_salad.html

From EatingWell:  March/April 1995

Grilled calamari, new potatoes, asparagus, red bell pepper, olives and basil come together in this delicious main-course salad.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Preheat grill.
  2. Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper.
  3. Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside.
  4. Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside.
  5. Combine the reserved calamari, potatoes, asparagus and the remaining 1 1/2 tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature.

Nutrition

Per serving : 263 Calories; 11 g Fat; 1 g Sat; 6 g Mono; 176 mg Cholesterol; 24 g Carbohydrates; 16 g Protein; 4 g Fiber; 465 mg Sodium; 861 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 vegetable, 2 very lean meat, 2 fat

Tips & Notes