| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Taste of ho | 10 | Servings | |
INGREDIENTS
| 8 | oz | Spaghetti, broken into 2-inch pieces |
| 1 | tb | Olive or vegetable oil |
| 2 | c | Cooked fresh or frozen corn |
| 2 | c | Cooked fresh or frozen lima beans |
| 2 | md | Tomatoes, peeled, seeded and chopped |
| 3/4 | c | Green onions, thinly sliced |
| 1/3 | c | Minced fresh parsley |
| 6 | Strips bacon, divided, cooked & crumbled | |
| 1/3 | c | Olive or vegetable oil |
| 3 | tb | Cider or red wine vinegar |
| 2 | tb | Lemon juice |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Paprika |
| 1 | ds | Pepper |
INSTRUCTIONS
DRESSING Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Yield: 10-12 servings. NOTES : "This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@aol.com on Jul 9, 1997
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