|Rose Elliot's Vegetarian Four Seasons|
|by Rose Elliot|
A vegetarian celebration of the seasons from the author of COMPLETE VEGETARIAN CUISINE, with over 180 recipes and full-color photographs.
Results 1 - 10 of 13 for calamari salad
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Cut cleaned squid into bite size pieces. Place in saucepan. Add lemon half and water to cover. Bring to a boil. Cook until tender, 5 minutes maximum. ...
Clean and cook squid for a brief time in boiling water. No more than 3 minutes! Allow squid to cool. Cut into ringlets. Don't forget to keep the ...
Cut squid into rings about 1/2 inch. Cut tentacles into bite-sized pieces. There should be about 3 to 3 1/2 cups. In a saucepan, place squid, add ...
Mix: 3 cloves ... lemon Cool squid (calamari) and shrimp. ... lettuce with lemon slices. (Cleaned, tenderized, cooked octopus can be used this way, too.)
It's best if you can find partially cleaned squid; rub off skin, removing internal bone. Wash off tentacles. Put prepared squid in pan of boiling ...
Clean squid and cut to bite size pieces. Add lemon half and water to squid and cover. Bring to a boil. Reduce heat. Cover and cook until squid are ...
Toss zucchini with ... Add squid rings, pieces and tentacles and stir 2 minutes. Transfer squid to bowl. Add zucchini. Toss salad with dressing and serve.
1 1/2 pounds ... and chill. In salad bowl, mix well ... Weight 8 oz. chilled squid; add to salad; toss to combine. Serve with lemon wedges. Makes 2 servings.
Wash and clean ... in a small salad bowl and stir ... serving. This can be served as an appetizer. NOTE: Diced celery, cucumber, or cauliflower can be added.
Mix all ingredients and marinate in refrigerator for 2 or 3 days. If you like, put onion and parsley in.
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