Grilled Calamari and Potato Salad

Preheat grill to medium-high.

Toss calamari with 1 tablespoon each oil and vinegar, and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil, and 1/8 teaspoon each salt and pepper. Thread garlic on a grilling skewer.

Take the calamari, potatoes, garlic skewer, and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill, skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total.

When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste. Purée until smooth.

Place spinach in a large bowl and toss with about 1/2 cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing.

Exchanges: 1 starch, 2 vegetable, 2 1/2 lean meat, 4 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin A (203% daily value), Vitamin C (127% dv), Folate (59% dv), Potassium (46% dv), Magnesium (38% dv), Iron (28% dv), Zinc (20% dv)