Thai Squid Salad

Poached Calamari Rings chilled and tossed with a ponzu dressing, sliced red bell pepper, shredded carrots and minced jalapeño pepper, served over mixed greens.

Yield: 2 Servings



  • 1 Cup Calamari Rings, Poached & Chilled
  • 2 Cups Mixed Greens
  • ½ Cup Red Bell Pepper, Sliced
  • ½ Cup Carrots, Shredded
  • 1 Tbsp. Jalapeño Pepper, Minced

Ponzu Dressing

  • ¼ Cup Ponzu Sauce
  • ¼ Cup Rice Wine Vinegar
  • 1 tsp. Ginger, Minced
  • 1 tsp. Garlic, Minced
  • To Taste Salt
  • To Taste Black Pepper
  • ¾ Cup Vegetable Oil


  1. In a blender, combine the ponzu sauce, rice wine vinegar, ginger, garlic, salt and black pepper and blend.
  2. Slowly add in the vegetable oil to the blender so that it emulsifies properly.
  3. Divide the mixed greens onto two plates and drizzle with ponzu dressing.
  4. Top each with half of the Calamari Rings, red bell peppers, carrots and jalapeño pepper.