Marinated Spaghetti Squash Salad

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Time to Prepare this Recipe 8.5 hours Prep: 30 minutes
Calories Per Serving and Nutrition Information 125 calories per serving view nutrition facts
# of servings this recipe makes 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 8.0g13%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 13mg4%
Sodium 203mg8%
Total Carbohydrate 7.0g2%
 Dietary Fiber 2.0g8%
 Sugars 2.0g
Protein 7.0g14%
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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Couscous, Lentil and Arugula Salad with Garlic Dijon Vinaigrette

It is a great recipe, we made it for dinner last night, the dressing we made was a little bit less about 1/4 cup, next time we will make more, I think it should be 1/3 cup at least, then the couscous will be more moisture, but it was still tasty.

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