1-1/2 Cups whole grain croutons
2 Tbs olive oil

Pre-heat oven to 400°. Toss the bread in olive oil, salt & pepper to taste
Toast until golden brown, about 10 minutes

3 cloves garlic
1 Tbs Olive oil
2 Tbs lemon juice
1/3 cup mayonaise
1 tsp Dijon mustard
1/3 cup packed basil

In a food processor add garlic, lemon juice, mayonaise, olive oil, mustard, 
basil, 1/3 tsp salt, pepper to taste. Process until smooth and creamy
Set aioli aside

3 cups mixed salad greens
3 cups arugula
1/2 cup sun dried tomatoes, chopped
1/2 cup kalamata olives, chopped
1/2 cup red onion, chopped fine

In a large serving bowl, mix greens, arugula, tomatoes, olives and red onion.
Set aside

1 Tbsp olive oil
3 cloves garlic, minced
1-1/4 lbs calmari tubes, cut into 1 inch rings, cleaned and dried

Heat olive oil in a large skillet over medium heat. Cook garlic for one minute.
Add the calmari in a single layer and cook withou turning until browned on one side.
Add the aioli and cook for another mintue, until heated through

Pour this sauce over the salad mixture, toss and allow to sit for 5 minutes.
Add the croutons and serve.

Serves 4. 534 calories, 37 g. fat, 26 g. carbohydrates, 26 g. protein, 833 mg. sodium, 4 g. fiber