Shrimp and Calamari Salad

Ingredients

• 0.5 cup baby carrots 
• 0.3 teaspoon pepper black freshly ground
• 1 cup celery thinly sliced
• 1 tablespoon olive oil extravirgin
• 1.5 cups fennel bulb thinly sliced ()
• 3 tablespoons parsley fresh chopped
• 3 tablespoons juice of lemon fresh
• 4 cups the salad mixed
• 0.3 cup onion red
• 0.8 teaspoon salt 
• 0.8 pound shrimp deveined peeled
• 0.8 pound squid rings skinless cleaned
• 6 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring water to a boil in a large saucepan.
2. Add shrimp to pan; cook for 3 minutes.
3. Add squid to pan; cook for 1 minute or until done.
4. Drain and rinse with cold water; drain and cool.
5. Combine fennel and next 8 ingredients (through pepper) in a large bowl.
6. Add shrimp mixture to bowl; toss well. Arrange 1 cup greens on each of 4 plates; top each serving with about 1 1/2 cups shrimp mixture.