Calamari Spinach Salad

Calamari Spinach Salad

Baby spinach mixed with red onion and chopped tomato. Topped with quartered hard cooked egg and crispy fried Calamari tossed in lemon juice, drizzled with Italian vinaigrette.

Menu Part


6 Ounces Lightly Breaded Ring and Tentacle Calamari (Item# 041250)
1 Cup Baby Spinach
1/2 Ounce Red Onion, Shaved Very Thin
1 Ounce Tomatoes, Seeded And Chopped
1 Each Egg, Hard Cooked
1 Each Lemon Juice
1 Ounce Italian Vinaigrette


  1. Fry Mrs. Friday's® Breaded Calamari Rings & Tentacles according to package directions or at 350°F to 165°F internal temperature.
  2. Mix baby spinach with red onion and chopped tomato.
  3. Place a quartered hard cooked egg at the four points of the plate, top with crispy fried Calamari that has been tossed in lemon juice.
  4. Drizzle salad with Italian vinaigrette.

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