Squid Salad with Cranberry Dressing
This unexpected mix of ingredients will pleasantly surprise your guests! The salad turned out simply amazing — bright and fresh, just spicy enough, with an intriguing cranberry tang and a magical note of ginger.
Ира
Recipe author
Squid Salad with Cranberry Dressing
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 %
14 g
Fats 26 %
6 g
Carbohydrates 13 %
3 g
119 kcal
GI:
100
/
0
/
0
- Clean the membranes off the squid tubes (thaw them first if frozen), pull out the clear quill, and rinse well. Boil in salted water for 2–3 minutes, then lift out and let cool. Slice into rings. Peel the red onion and cut it into half-rings. Halve the chile, remove the seeds, and slice it the same way. For the dressing: rinse the cranberries (thaw first if frozen), peel and finely grate the ginger, and wash, dry, and zest the lemon on a fine grater. Put it all in a blender (reserve a few cranberries to garnish), add the mayonnaise, and blend until smooth. Combine the squid rings, onion, and chile in a bowl, add the dressing, and toss. Refrigerate for about 2 hours. To serve, mound the salad on a flat plate and top with cranberries. For the dressing you can also use ground dried ginger (5 g, about 1 tsp) and dried lemon zest (5 g).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Cranberries - 26 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Lemon zest - 47 kcal/100g
- Chili pepper - 40 kcal/100g
- Squid carcass - 96 kcal/100g
Similar recipes
Related and additional categories: