| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Main dish, Salads |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Marinated artichoke hearts, undrained |
| 4 |
c |
Cooked spaghetti squash |
| 1 |
|
Zucchini, cut into thin strips |
| 1 |
|
Carrot, scraped and cut into thin strips |
| 2/3 |
c |
Chopped sweet red pepper |
| 4 |
oz |
Shredded mozzarella cheese |
| 2 |
tb |
Grated Parmesan cheese |
| 1/4 |
c |
Rice vinegar |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Finely chopped onion |
| 1 |
tb |
Capers, drained and crushed |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Dry white wine (optional) |
| 1 |
|
Clove garlic, minced |
INSTRUCTIONS
Drain artichokes, reserving marinade, coarsely chop
artichokes Combine artichokes, spaghetti squash, and
next 5 ingredients in a large bowl, set aside.
Combine reserved marinade, rice vinegar, and remaining
ingredients in a jar. Cover tightly, and shake
vigorously. Pour over vegetables. Cover and chill 8
hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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