Recipe - Squid And Pepper Salad

2 Green peppers; cut in 1/"
strips
One fourth cup Olive oil
6 small Squid; cleaned, skinned, cut
in 1/4" rings
One fourth cup Marinara sauce
4 Cloves garlic; minced
2 Spanish onions; thinly
cut or sliced up
1/3 cup French dressing
1 Bay leaf
Salt and pepper; to taste

In a skillet saute the green peppers in olive oil for 3 minutes, or until
softened. Add the squid rings and saute for 2 or 3 minutes, or until the
squid is tender. Pour off and discard the oil. Stir in the marinara sauce
and garlic and transfer to a small bowl. Add the onions, French dressing,
bay leaf and salt and pepper. Let the salad stand, covered, in the
refrigerator for 2 days.

Source: The Haunch of Venison, Salisbury, Great Britain as reported in
Gourmet Magazine, August, 1976

Recipe by: The Haunch of Venison, Salisbury, Great Britain

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 7 No, v 1997