Instructions: Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.

Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.

Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.

This recipe yields 4 servings.

Tip: Many fish markets sell small squid already cleaned. To do it yourself, grasp the tentacles and gently pull them away from the hood. Pull and discard the long clear quill from the hood. Squeeze out and discard the contents of the hood, then pull off the thin speckled membrane from the hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard the eyes and the material attached. Pop out and discard the hard beak in the center of the tentacles.

Comments: The tenderness and flavor of squid remind me of abalone - at a fraction of the cost. Cook squid very briefly or for a very long time. Cook in between, the flesh is tough and rubbery.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.