Seafood Salad

1. 1

   Clean the squid and cut the bodies into one-quarter-inch rings; leave the tentacles whole if small; halve them if large.

2. 2

   Cook the squid in a large pot of lightly salted boiling water until just opaque - a minute or less.

3. 3

   Remove with a slotted spoon, drain and rinse immediately with cold water to prevent overcooking.

4. 4

   Cook the shrimp in the same boiling water until just done - two to five minutes, depending on size.

5. 5

   Remove with a slotted spoon and drain.

6. 6

   Finally, cook the scallops in the same boiling water until just done - two to four minutes, depending on size.

7. 7

   Remove with a slotted spoon and drain.

8. 8

   Combine the remaining ingredients, except the greens, in a large mixing bowl.

9. 9

   Toss the seafood in this dressing and marinate, refrigerated, for one to four hours.

10. 10

    Correct seasonings and serve on a bed of greens.

* Per serving · 4 servings · Values may vary.

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