GRAMMY'S CALAMARI SALAD
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.
Provided by CLAIRES
Categories Salad Seafood Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
- Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
- Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
CALAMARI SALAD
From Gourmet magazine comes this wonderful calamari salad - and although it is delicious eaten right after preparation, it's even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.
Provided by Julesong
Categories Squid
Time 31m
Yield 8 servings as a side dish, 4 serving(s)
Number Of Ingredients 14
Steps:
- (If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
- Rinse all the squid under running water and pat dry.
- Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
- Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
- Prepare a bowl of ice water.
- Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
- When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
- In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
- In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
- Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
- Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
- Makes 4 main course servings, 8 side dish servings.
Nutrition Facts : Calories 369.1, Fat 21.9, SaturatedFat 3.3, Cholesterol 397, Sodium 474.5, Carbohydrate 14.8, Fiber 2.6, Sugar 4.3, Protein 28.3
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
CALAMARI SALAD
This recipe for calamari salad is courtesy of Sal Scognamillo, the owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Prepare an ice water-bath; set aside. Add calamari rings to boiling water and cook until tender, 20 to 25 minutes. Immediately transfer calamari to ice water bath; let cool 15 to 30 minutes. Drain calamari and set aside.
- In a large bowl, mix together olive oil, lemon juice, celery, olives, garlic, and basil. Add calamari and toss until well combined. Season with salt and pepper. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
FRIED CALAMARI SALAD
Steps:
- For dressing:
- Whisk first 7 ingredients in medium bowl until miso dissolves. Gradually whisk in 1/2 cup vegetable oil.
- For salad:
- Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes. Drain; cool. Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
- Mix flour and cornstarch in pie dish. Add enough vegetable oil to heavy large pot to reach depth of 3 inches. Heat to 350°F. Sprinkle calamari with salt and pepper. Dredge calamari in flour mixture; shake off excess. Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch. Using slotted spoon, transfer calamari to paper towels and drain.
- Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat. Divide salad among 8 plates and serve.
- *Available at Asian markets and some supermarkets nationwide.
GRAMMY'S CALAMARI SALAD
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.
Provided by CLAIRES
Categories Seafood Salad
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
- Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
- Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g
CALAMARI SALAD
Make and share this Calamari Salad recipe from Food.com.
Provided by DeSouter
Categories Squid
Time 32m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the squid circles in boiling water until the circles curl (30-60 seconds or exactly as long as it takes to say a Hail Mary).
- Drain and place the squid, onions and celery in a large bowl.
- Mix in remaining ingredients and toss.
- Chill for at least 1/2 hour before serving.
GRAMMY'S CRANBERRY JELLO SALAD
This is a holiday staple for my family. My Grammy got this recipe from her mother. Grammy passed it down to my aunt who has now passed the torch to me. :)
Provided by justajerseygirl
Categories Gelatin
Time 45m
Yield 12-18 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice.
- Add water to make 1 cup.
- Boil; add Jello, stirring to dissolve.
- Stir in ginger ale.
- Blend pineapple and cranberry sauce.
- Fold into Jello.
- Chill in 9x9 inch dish.
- Make Dream Whip according to package directions.
- Beat in cream cheese.
- Spread over Jello and top with pecans.
- May add 1/4 to 1/3 cup powdered sugar to topping, if desired.
- Skip the nuts if you don't like them. Also, I tend to buy two of the smaller cans of cranberry sauce, one jellied, one chunky -- I like the extra texture. AND -- make this the night before or your frosting will be runny!
Nutrition Facts : Calories 263, Fat 11.8, SaturatedFat 6.2, Cholesterol 20.8, Sodium 140.3, Carbohydrate 38.3, Fiber 1.1, Sugar 35.9, Protein 3.4
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