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Marinated Spaghetti Squash Salad












Low Cholesterol, Trans-fat Free, Low Carb


6 ounces artichoke hearts
marinated, undrained
4 cups spaghetti squash
1 each zucchini
cut into thin strips
1 each carrots
scraped, cut into thin strips
cup sweet red bell peppers
4 ounces mozzarella cheese
2 tablespoons Parmesan cheese
¼ 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 onions
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 cloves


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

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 12561% of calories 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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