Instructions: 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.

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