Greek-style salad with spaghetti squash
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Extra virgin olive oil |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Garlic cloves; minced | |
| 3 | cups | Cooked spaghetti squash |
| 2 | cups | Chopped tomato |
| 1 | cup | Cucumber; diced |
| ½ | cup | Crumbled feta cheese |
| ¼ | cup | Diced green bell pepper |
| ¼ | cup | Diced red onion |
| 2 | tablespoons | Chopped pitted kalamata olives |
| 15½ | ounce | Garbanzo beans (1 can); drained |
Directions
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
254⅕ cal, 6½ g fat, (22⅕% CFF), 10.3 g fiber Recipe by: Cooking Light
Posted to EAT-LF Digest by Diana Slade <dianaslade@...> on Apr 27, 1999, converted by MM_Buster v2.0l.
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