| 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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