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Greek · Salad
Spinach and Squid Salad
Tender squid rings and grated beet, each marinated in a honeyed raspberry-vinegar vinaigrette, piled over baby spinach with minced red onion and chilled berries. Sweet, tart and lightly sharp, and served cold.
- YieldServes 6
- Hands-on45 min
- Total2 h 33 min
- Difficulty
Ingredients
- 1large beet, scrubbed and trimmed
- 450 glarge squid, cleaned and cut into 1 cm rings (about 1 lb)
Marinade
- 160 mlextra virgin olive oil, 2/3 cup
- 1½ tspDijon mustard, 1/2 tablespoon
- 1 tsphoney
- 3 tbspraspberry vinegar
- 1 tbspfresh orange juice
- 1 tsporange zest, grated
- 1 clovegarlic, minced
- to tastesea salt
- to tasteblack pepper, freshly ground
Salad
- 450 gbaby spinach, stems trimmed
- 1medium red onion, minced
- 150 graspberries, blueberries or blackberries, chilled (about 1/2 pint)
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