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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely dice onion, tomato and peppers. | 2. Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined. | 3. Toss all ingredients in a bowl and chill for an hour before serving. | 4. For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges. | 5. Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			28.0	6.537999999999999	0.77	0.07
green pepper	1			29.8	6.9136	1.2814	0.2533
red pepper	1			1.25	0.2753	0.0584	0.0138
tomato	1		ripe seeded	41.86	9.282	2.184	0.364
calamari water	1	lb	cooked cut salted sliced cooked	403.4676	0.0	89.7602	2.2667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
parsley	2 -3	tablespoons	chopped	0.0	0.0	0.0	0.0
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.