Spaghetti salad fbfj97a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Whole-wheat spaghetti |
| 1 | each | Zucchine, thinly sliced |
| ¼ | cup | Celery; chopped |
| 4 | ounces | Mushrooms; thinly sliced |
| ⅓ | cup | Tomato juice |
| 1½ | teaspoon | Garlic/herb dressing mix;dr |
| 1 | teaspoon | Oil |
| 1 | teaspoon | Lemon juice |
Directions
Cook spaghetti according to package directions; don't overcook.
Rinse with cold water; drain well. Place zucchine, celery and mushrooms in a 2-qt. salad bowl.
In a shaker container, combine tomato juice, dressing mix, oil and lemon juice. Transfer frained spaghettito the bowl; pour dressing over spaghetti and vegetables just before serving. NUTRIENTS PER SERVING: 101 calories 74% carbohydrate 13% protein 13% fat *****SHAPE MAGAZINE 3/92*****
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