INGREDIENTS:2 ½ lbs. squid as needed, mesclun salad 2 cups cherry tomatoes, sliced into halves 4 Tbsp. mixed salad herbs 4 cloves garlic, chopped as needed, salt and black pepper as needed, vinaigrette dressingDIRECTIONS:Thaw and wash squid. Slice tubes into ¼-to ½-inch rings, tentacles into smaller pieces. Boil for 1 minute, drain, and rinse under cold water to stop cooking process. Rinse mesclun salad and tomatoes in cold water; spin or pat dry. In large salad bowl, toss mesclun salad, ...

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