A nutritious, low-cal dinner salad
Minutes to Prepare: 15
Minutes to Cook: 25
Number of Servings: 2 normal ( I can eat both servings in one seating)
Ingredients
1.5 T Olive Oil
4 garlic cloves
2 cups mixed orange, yellow, and red sweet peppers
1/2 cup scallions
8 oz fresh, cleaned, drained squid
juice of two fresh lemons
1 t. black pepper
3 tablespoons Sun-Dried Tomato Vinaigrette Dressing
4 oz. mesclun salad mix
Directions
1) Prepare: wash and slice squid into 1 inch pieces. Finely chop 4 garlic cloves. Cut sweet peppers into narrow julienne-style strips (enough for at least two cups). Chop Scallions.
2) Heat olive oil in a large sauce pan on medium heat. Add garlic. After 5 mins, add peppers. After 10 mins, add scallions. Mix well.
3) Place well-drained squid in pan; add juice of two lemons, and black pepper. Cook about another 3 minutes. If too much liquid is present, pour off.
4) While squid is cooking, place mesclun salad on plates. Add squid/pepper/salad mix. Top with a fat-free sun-dried tomato vinaigrette (such as Kens).
Serving Size: Makes one to two large salads to be used as dinner.
Nutritional Value (if treated as ONE serving)
Calories: 606.4
Total Fat: 24.2 g
Cholesterol: 528.2 mg
Sodium: 461.6 mg
Total Carbs: 61.0 g
Dietary Fiber: 8.0 g
Protein: 40.0 g
