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Marinated Spaghetti Squash Salad

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Submitted by macvideo

YIELD

6 servings

PREP

30 min

COOK

?

READY

Ingredients

6 173.4
OUNCES ML/G ARTICHOKE HEARTS
marinated, undrained
4 946
CUPS ML SPAGHETTI SQUASH
cooked *
1 1
EACH EACH ZUCCHINI
cut into thin strips
1 1
EACH EACH CARROTS
scraped, cut into thin strips
158
CUP ML SWEET RED BELL PEPPERS
chopped
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
shredded
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
¼ 59
CUP ML RICE VINEGAR
1 15
TABLESPOON ML DRY MUSTARD
1 15
TABLESPOON ML OREGANO
fresh, chopped
1 15
TABLESPOON ML BASIL
fresh, chopped
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
1 15
TABLESPOON ML ONIONS
finely chopped
1 15
TABLESPOON ML CAPERS
drained and crushed
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 5
TEASPOON ML WHITE WINE
dry, (optional) *
1 1
EACH EACH GARLIC CLOVES
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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 125 61% 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?
Low Cholesterol, Trans-fat Free, Low Carb
 
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