Spagthetti Squash Salad

[Guest guest]

Have you ever tried it in a noodle salad? also good with ginger dressing,

peanuts and green onions.

 

I also toss a handful or two of leftover squash in a soup.

 

 

 

 

* Exported from MasterCook *

 

Autumn Salad of Vegetable Spaghetti

 

Recipe By :Colin Spencer, London, 1995

Serving Size : 6 Preparation Time :0:00

Categories : Salads and Dressings Vegetable Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red bell pepper -- core, cut into strips

1 red onion -- slice thinly

1 large tomato -- slice into chunks

1 Handful basil leaves -- chop coarsely

1 tablespoon capers

2 1/2 pounds cooked spaghetti squash -- cooled

THE VINAIGRETTE:

3 tablespoons olive oil

1/2 lemon -- juice only

1 teaspoon Dijon mustard

pinch each salt and pepper

 

Put vegetables, capers and spaghetti into a large bowl and mix thoroughly. Mix

the vinaigrette together just before serving, pour the vinaigrette over and toss

the salad.

Variation: replace vinaigrette with a well seasoned pesto made mostly with basil

or sundried tomatoes.

Each: 132 cals, 46% cff with 7g fat, 4 g fiber.

 

Description:

" Vegetable Spaghetti "

Source:

" Colin Spencer's Vegetable Book "

 

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Per serving: 132 Calories (kcal); 7g Total Fat; (46% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 61mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 2153 0 0 0 0 0 0 0

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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