Spaghetti-vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Appetizers, Pasta, Picnics, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 8 | oz | Thin spaghetti, cooked |
| 1/2 | c | Diced green bell pepper |
| 1/2 | c | Sliced cucumber |
| 1/4 | c | Diced onion |
| 1/4 | c | Sliced green onions |
| 1 | Celery rib, sliced | |
| 1 | Tomato, cut in wedges | |
| 1 1/2 | T | Dried Salad Supreme |
| seasoning | ||
| 1/2 | c | Italian dressing |
| 1 | T | Shredded Parmesan cheese |
INSTRUCTIONS
1999 Toss together first 9 ingredients; cover and chill 2 hours. Stir in cheese.Yield:6 to 8 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime Magazine Posted to MM-Recipes Digest V4 #15 by cjhartlin@email.msn.com on Jun 22, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 1.9mg
Sodium: 130.6mg
Potassium: 302.5mg
Carbohydrates: 33.9g
Fiber: 2.5g
Sugar: 4.6g
Protein: 6.3g