4 tablespoons olive oil |
1 small clove garlic, cut into thin slices |
8 ounces calamari cut into rings |
8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line |
1/2 cup cooked great northern beans (if canned, get from health food store) |
2 to 3 tablespoons sherry wine vinegar |
salt and freshly ground black pepper |
2 (4-ounce) cans smoked mussels |
2 navel oranges, cut into supremes |
4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar |
