Marinated spaghetti squash salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Marinated artichoke hearts, undrained |
| 4 | cups | Cooked spaghetti squash |
| 1 | Zucchini, cut into thin strips | |
| 1 | Carrot, scraped and cut into thin strips | |
| ⅔ | cup | Chopped sweet red pepper |
| 4 | ounces | Shredded mozzarella cheese |
| 2 | tablespoons | Grated Parmesan cheese |
| ¼ | cup | Rice vinegar |
| 1 | tablespoon | Dry mustard |
| 1 | tablespoon | Chopped fresh oregano |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Finely chopped onion |
| 1 | tablespoon | Capers, drained and crushed |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dry white wine (optional) |
| 1 | Clove garlic, minced | |
Directions
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.
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