Fried Calamari Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup rice vinegar*

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons light yellow miso*

1 tablespoon minced peeled fresh ginger

2 teaspoons sugar

2 garlic cloves, minced

1 teaspoon hot chili oil*

1/2 cup vegetable oil

1 chayote squash, peeled, cored, diced

1 head curly endive, thinly sliced

1 head radicchio, thinly sliced

1 1/3 cups sliced drained canned hearts of palm

1/3 cup chopped fresh mint

1/2 cup all purpose flour

1/2 cup cornstarch

Vegetable oil (for frying)

2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings

1/2 cup flaked sweetened coconut

1 cup lightly salted roasted cashews

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