1 1/2 lb. cleaned squid
1/2 lemon
Water
1 c. diced celery
1/2 c. thinly sliced red onion
3 tbsp. lemon juice
2 tbsp. chopped parsley
2 tbsp. drained capers
1 tbsp. olive oil
4 pitted ripe olives, cut in halves
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. salt
Dash of fresh ground pepper
2 lemon wedges for garnish

1 1/2 pounds cleaned squid will yield 8 to 12 oz. cooked. Any remaining squid can be kept for another use.

Remove tentacles from each squid; turn body section (mantle) inside out, wash thoroughly to remove grit and return to right side. Cut mantle in bite-size 9about 1/4 inch) rings; place tentacles and mantle pieces in medium saucepan. Add lemon and water to cover; bring to boil. Reduce heat; cover and cook about 20 minutes or until squid pieces are very tender. Drain; cover and chill.

In salad bowl, mix well remaining ingredients except lemon wedges. Weight 8 oz. chilled squid; add to salad; toss to combine. Serve with lemon wedges. Makes 2 servings.