Don't miss another issue…      Subscribe

Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali

 

11

Yield

4

servings

Prep

3

hrs

Cook

5

min

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 pounds squid
skinned and cleaned
1 x olive oil
to brush on squid
*
1 x salt and black pepper
*

Cucumber Salad
*
10 medium cucumbers
seeded, cut into a fine julienne
2 each sweet red bell peppers
seeded, cut into thin ribbons 2inches long
4 each sweet vidalia onions
sliced paper thin
½ cup salt
6 ears corn
lightly grilled
*

Marinade
*
2 cups sugar
3 cups apple cider vinegar
2 tablespoons mustard seeds
¼ teaspoon cloves
ground
*
1 teaspoon ancho powder
*

Directions

Brush squid lightly and season with salt and pepper. Grill for 20 to 30 seconds on each side. Slice squid in ½-inch slices. Toss with salad and marinade. Serve.

SWEET AND SOUR CUCUMBER SALAD Combine first 4 ingredients and let stand for 3 hours. Drain and press out juice. Add corn kernels and toss with marinade. Serve with grilled squid. MARINADE Combine all ingredients and toss with squid salad.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 1668g (58.8 oz)
Amount per Serving
Calories 143823% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 1180mg 393%
Sodium 15586mg 649%
Total Carbohydrate 60g 60%
Dietary Fiber 10g 38%
Sugars g
Protein 179g
Vitamin A 65% Vitamin C 212%
Calcium 37% Iron 46%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed