Marinated Spaghetti Squash Salad

8.5 hours Prep: 30 minutes

125 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	ounces	artichoke hearts	marinated, undrained
4	cups	spaghetti squash	cooked
1	each	zucchini	cut into thin strips
1	each	carrot	scraped, cut into thin strips
2/3	cup	sweet red bell pepper	chopped
4	ounces	mozzarella cheese	shredded
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	cup	rice vinegar
1	tablespoon	dry mustard
1	tablespoon	oregano	fresh, chopped
1	tablespoon	basil	fresh, chopped
1	tablespoon	parsley leaves	fresh, chopped
1	tablespoon	onion	finely chopped
1	tablespoon	capers	drained and crushed
2	tablespoons	vegetable oil
2	tablespoons	red wine vinegar
1	teaspoon	white wine	dry, (optional)
1	each	garlic clove	crushed

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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Nutrition Facts

Serving Size 117g

Amount per Serving

Calories 125 61% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 203mg	8%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	51%		Vitamin C	50%
Calcium	20%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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