Rating: 3 stars
2 Ratings
  • 1 star values: 1
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  • 5 star values: 1

This colorful salad is a favorite on the Aeolian Islands off the northeastern coast of Sicily. Many of the seafood, vegetable, and pasta dishes on these islands, as in the rest of Sicily, call for locally produced salted capers, which have a more decisive flavor than capers packed in brine. Look for salted capers in Italian markets; rinse thoroughly before using. Serve salad with grilled bread.

Micol Negrin
Recipe by Cooking Light August 2005

Gallery

Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside.

  • Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

159 calories; calories from fat 29%; fat 5.2g; saturated fat 0.9g; mono fat 2.7g; poly fat 1g; protein 18.6g; carbohydrates 9.5g; fiber 1.6g; cholesterol 264mg; iron 1.6mg; sodium 415mg; calcium 62mg.
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