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Shrimp and Calamari Salad

Shrimp and Calamari Salad

Shrimp and squid come together in this easy salad. If you can't find squid, you can replace it with more shrimp.

Cooking Light APRIL 2006

  • Yield: 4 servings

Ingredients

  • 6 cups water
  • 3/4 pound large shrimp, peeled and deveined
  • 3/4 pound cleaned, skinless squid
  • 1 1/2 cups thinly sliced fennel (about 1/2 bulb)
  • 1 cup thinly sliced celery
  • 1/2 cup precut matchstick-cut carrots
  • 1/4 cup prechopped red onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups mixed salad greens

Preparation

Bring water to a boil in a large saucepan. Add shrimp to pan; cook for 3 minutes. Add squid to pan; cook for 1 minute or until done. Drain and rinse with cold water; drain and cool.

Combine fennel and next 8 ingredients (through pepper) in a large bowl. Add shrimp mixture to bowl; toss well. Arrange 1 cup greens on each of 4 plates; top each serving with about 1 1/2 cups shrimp mixture.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.4g
  • Protein: 32.4g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 327mg
  • Iron: 3.9mg
  • Sodium: 667mg
  • Calcium: 142mg
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Shrimp and Calamari Salad recipe

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