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Marinated Spaghetti Squash Salad

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

?

Ready

Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 ounces artichoke hearts
marinated, undrained
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4 cups spaghetti squash
cooked
*
1 each zucchini
cut into thin strips
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1 each carrots
scraped, cut into thin strips
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cup sweet red bell peppers
chopped
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4 ounces mozzarella cheese
shredded
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2 tablespoons Parmesan cheese
grated
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¼ cup rice vinegar
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1 tablespoon dry mustard
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1 tablespoon oregano
fresh, chopped
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1 tablespoon basil
fresh, chopped
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1 tablespoon parsley leaves
fresh, chopped
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1 tablespoon onions
finely chopped
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1 tablespoon capers
drained and crushed
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2 tablespoons vegetable oil
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2 tablespoons red wine vinegar
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1 teaspoon white wine
dry, (optional)
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1 each garlic cloves
crushed
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g artichoke hearts
marinated, undrained
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946 ml spaghetti squash
cooked
*
1 each zucchini
cut into thin strips
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1 each carrots
scraped, cut into thin strips
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158 ml sweet red bell peppers
chopped
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115.6 ml/g mozzarella cheese
shredded
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3E+1 ml Parmesan cheese
grated
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59 ml rice vinegar
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15 ml dry mustard
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15 ml oregano
fresh, chopped
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15 ml basil
fresh, chopped
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15 ml parsley leaves
fresh, chopped
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15 ml onions
finely chopped
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15 ml capers
drained and crushed
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3E+1 ml vegetable oil
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3E+1 ml red wine vinegar
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5 ml white wine
dry, (optional)
* Camera
1 each garlic cloves
crushed
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 12561% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 203mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 51% Vitamin C 50%
Calcium 20% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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