| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Side salads, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3 |
T |
Red wine vinegar |
| 2 |
t |
Extra virgin olive oil |
| 1 |
t |
Dried oregano |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Garlic cloves, minced |
| 3 |
c |
Cooked spaghetti squash |
| 2 |
c |
Chopped tomato |
| 1 |
c |
Cucumber, diced |
| 1/2 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Diced green bell pepper |
| 1/4 |
c |
Diced red onion |
| 2 |
T |
Chopped pitted kalamata |
|
|
olives |
| 15 1/2 |
oz |
Garbanzo beans, 1 can |
|
|
drained |
| 254 1/5 |
|
l, 6.5 g fat 22.2% CFF 10.3 g fiber |
INSTRUCTIONS
Combine first six ingredients in a bowl; stir well with a whisk.
Combine squash and remaining ingredients in a large bowl. Add vinegar
mixture; toss well. Cover and chill. 1 serving = 1 cup Recipe by:
Cooking Light Posted to EAT-LF Digest by Diana Slade
<dianaslade@mindspring.com> on Apr 27, 1999, converted by MM_Buster
v2.0l.
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