| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Side salads, Vegetarian |
8 |
servings |
INGREDIENTS
| 3 |
tb |
Red wine vinegar |
| 2 |
ts |
Extra virgin olive oil |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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 |
tb |
Chopped pitted kalamata olives |
| 15 1/2 |
oz |
Garbanzo beans (1 can); drained |
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
254.2 cal, 6.5 g fat, (22.2% CFF), 10.3 g fiber
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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