| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 1 | pk | (1 lb) spaghetti cooked |
| 1 | Chopped onion | |
| 1 | c | Diced red; green, yellow pepper |
| 1 | c | Diced zuchinni squash |
| 1 | Jar McCormick's salad supreme; (it's in the spice aisle) | |
| 1 | cn | Chopped olives |
| 2 | Stalks diced celery | |
| 1 | Jar Italian dressing. |
INSTRUCTIONS
Cook the spaghetti noodles, drain and rinse in cold water. Add all the other ingrediants, mix completely and refrigerate until cold (at least 2 hours). In the summer this salad served with some fruit and ice-tea makes a nice light supper. (I guess it's okay to "dream" about the summertime in January, in Denver!) Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 8, 1999, converted by MM_Buster v2.0l.
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