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Tangy Squid Salad

2 lb. whole squid, fresh or frozen
Boiling water
1 c. sliced celery
1 c. sliced onion, red or white
1 c. coarsely shredded carrot
1/2 c. salad or olive oil
1/3 c. lemon juice
1 tbsp. chopped parsley
1 tsp. oregano
1/2 tsp. salt
1 clove garlic, sliced
4 to 6 tomatoes


Slice mantle crosswise into 1/2 inch rings. Drop squid rings into boiling water to cover and simmer for 20 minutes or until cooked. Drain. Place celery, onion, carrot, and drained squid in bowl. Combine oil, lemon juice, parsley, oregano, salt and garlic; mix. Pour oil mixture over ingredients in bowl; mix well. Cover; chill several hours or overnight. Remove garlic. Serve on tomatoes, cut top to bottom into eights, not quite through. Makes 4 cups of salad mixture, 4 to 6 servings.


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