| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
(1 lb) spaghetti cooked |
| 1 |
|
Chopped onion |
| 1 |
c |
Diced red; green, yellow pepper |
| 1 |
c |
Diced zuchinni squash |
| 1 |
|
Jar McCormick's salad supreme; (it's in the spice aisle) |
| 1 |
cn |
Chopped olives |
| 2 |
|
Stalks diced celery |
| 1 |
|
Jar Italian dressing. |
INSTRUCTIONS
Cook the spaghetti noodles, drain and rinse in cold water. Add all the
other ingrediants, mix completely and refrigerate until cold (at least 2
hours).
In the summer this salad served with some fruit and ice-tea makes a nice
light supper. (I guess it's okay to "dream" about the summertime in
January, in Denver!)
Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Jan 8, 1999, converted
by MM_Buster v2.0l.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”