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Grilled Calamari & Potato Salad

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

From EatingWell:  May/June 2012

This summery salad recipe matches grilled squid and potatoes with a pungent dressing inspired by salsa verde, an Italian sauce made with capers, anchovies, parsley, lemon and olive oil.

4 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Toss calamari with 1 tablespoon each oil and vinegar and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Thread garlic on a grilling skewer.
  3. Take the calamari, potatoes, garlic skewer and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total.
  4. When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon salt and pepper to taste. Puree until smooth.
  5. Place spinach in a large bowl and toss with about 1/2 cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing.

Nutrition

Per serving : 429 Calories; 24 g Fat; 4 g Sat; 16 g Mono; 266 mg Cholesterol; 32 g Carbohydrates; 24 g Protein; 6 g Fiber; 561 mg Sodium; 1605 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 1/2 lean meat, 4 fat

Tips & Notes