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Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

4 Plum tomatoes; halved
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper; to taste
8 Whole Squid; skinned, cleaned
2 md Vidalia onions; sliced 1/4" thick
1/2 lb Arugula
1/2 lb Frisee
2 tb Olive oil
2 tb Fresh lemon juice
6 Mint leaves; cut chiffonade

Preheat the grill. Brush tomatoes with oil and season with salt and pepper. Grill until just soft. Brush squid and onions with olive oil and season with salt and pepper. Grill squid for 3 minutes on each side. Grill onions on both sides until tender. Toss greens with olive oil and lemon and season with salt and pepper. Arrange greens on a platter and top with squid and onions, tomato, and mint. This recipe yields 4 servings.

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