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Squid and Pepper Salad

2 Green peppers; cut in 1/" strips
1/4 c Olive oil
6 sm Squid; cleaned, skinned, cut in 1/4" rings
1/4 c Marinara sauce
4 Cloves garlic; minced
2 Spanish onions; thinly sliced
1/3 c French dressing
1 Bay leaf
Salt and pepper; to taste

In a skillet saute the green peppers in olive oil for 3 minutes, or until softened. Add the squid rings and saute for 2 or 3 minutes, or until the squid is tender. Pour off and discard the oil. Stir in the marinara sauce and garlic and transfer to a small bowl. Add the onions, French dressing, bay leaf and salt and pepper. Let the salad stand, covered, in the refrigerator for 2 days.

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