Ingredients:
For Salad –
- 1/3 bag of frozen calamaris
- 2 medium potatoes, whole
- 3 handfuls of spinach
- 1/2 pint grape tomatoes, halved
- 3 small tri-color bell peppers, chopped
- 2 scallions, finely chopped
For Dressing –
- 6 tbsp extra virgin olive oil
- 2 tbsp grain or Dijon mustard
- 1 tsp lemon juice
- salt & pepper to taste
Directions:
- Based on the brand and packaging instructions, preheat oven to 425 degrees F. Line a baking tray with parchment and spread frozen calamaris. Bake for 10-12 minutes. Allow to cool for 10 minutes before serving.
- Prick 2 whole potatoes with a fork, wrap with a wet kitchen towel and microwave on high for 3-4minutes until fork tender. Allow the potatoes to cool before peeling and chopping to bite size.
- Prepare dressing by combining evoo, mustard, lemon juice, salt and pepper.
- In a huge salad bowl, throw in spinach, grape tomatoes, bell peppers and scallions.
- Add potatoes, dressing and toss everything to coat.
- Just before serving, top salad with some crispy calamari.