1 pack thawed PanaPesca Calamari Tubes & Tentacles
1/2 cup milk
4-6 cups salad greens/lettuce
1 orange cut into segments
1 cup julienne bell pepper
1/4 cup blended olive oil
2 tbsp champagne vinegar or red wine vinegar
1 small clove garlic shopped
2 tsp chopped fresh herbs
Salt and pepper to taste
Soak the calamari tubes and tentacles in the milk for about a half hour while preparing the other ingredients and dressing.
Drain the calamari of the milk, toss onto a paper towel.
Season with salt and pepper.
Add to an oiled, preheated grill on medium-high heat or a grill pan to sear and cook (using a grill pan will eliminate the loss of pieces in the grill).
Cook for about 1-2 minutes on each side depending on the temperature of the cooking surface.
When done cooking, remove to a plate and begin to assemble the salad by tossing the greens with the dressing (you might not need to use all of the dressing, dress to your taste).
Then add the orange and bell pepper and toss to complete the salad.
Plate and add the grilled calamari to the salad after they have cooled slightly.