MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Mexican Octopus Salad
  Categories: None
       Yield: 1 servings
  
       2 lb Octopus, cleaned, cooked;
            Cut in 1″ pieces or smaller
       1 sm Red bell pepper, seeded &
            -sliced in bite sized strips
     3/4 c  Corn, kernel
       9 oz Kidney beans; drained
            Romaine lettuce leaves
            Salt/pepper
 
 MMMMM-----------------------CHILE DRESSING----------------------------
     1/2 c  Oil
     1/3 c  Lemon juice
   1 1/2 ts Dry oregano
   1 1/2 ts Ground cumin
       1    Chile serrano;
            -seeded & minced
  
   Cook octopus in boiling water until opaque (not too long, probably
   less than 1 min.).  Drain, rinse in cold water and pat dry.  (Remove
   skin if desired).  Cut to size.
   
   Prepare Chile Dressing:
   
   Mix salad oil, lemon juice, dry oregano and ground cumin and one or
   two jalapeno or serrano chiles, seeded and minced.
   
   Mix octopus, dressing, bell peppers, corn and beans.  Top lettuce with
   salad mixture, season with salt and pepper to taste.
   
   found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
   moderator
  
 MMMMM
  
 

Plain Text Version of This Recipe for Printing or Saving