Following an incredibly long time away from my bathroom scale, I got up the courage to get on and face the number that stared back at me. Not bad. For all the eating I had done on my two-week work trip, I was back and while feeling bloated (probably from being on a plane for 8 plus hours), I hadn’t gained a pound…. I couldn’t say the same for my luggage though. But that’s a story for another day.
The scale scare, and the heat and humidity that greeted me upon my return inspired me to go lighter on my meals. I scoured the internet looking for something light, but filling. And I came across this recipe for Calamari Salad.
Recipe adapted from Epicurious
Ingredients
- Calamari Salad RecipeIngredients1 1/2 lb Frozen Calamari Rings2 tablespoons fresh lemon juice1 tablespoon red-wine vinegar1/3 cup extra-virgin olive oil1 large garlic clove, minced1/2 teaspoon salt1 Shallot, halved lengthwise, then thinly sliced crosswise (1 cup)1/3 cup pitted black olives, halved lengthwise2 cups grape tomatoes (3/4 lb), halved2 celery sticks, cut into 1/4-inch-thick slices1 cup loosely packed fresh flat-leaf parsley leaves
Instructions
- Cook calamari in boiling salted water until opaque
- Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
- When cooled, pat dry.
- Stir together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine calamari, olives, tomatoes, celery, and parsley in a large bowl.
- Mix in the dressing and toss well.
- Let stand in the refrigerator at least 15 minutes to allow flavors to develop.
Notes
Servings: 4 Nutrition Information: Cals 296. Carbs 7g. Fat 22g. Protein 19g. Sodium 188mg.
