Marinated Spaghetti Squash Salad
114
114
Ingredients
| 6 | ounces |
artichoke hearts
marinated, undrained |
|
| 4 | cups |
spaghetti squash
cooked |
* |
| 1 | each |
zucchini
cut into thin strips |
|
| 1 | each |
carrots
scraped, cut into thin strips |
|
| ⅔ | cup |
sweet red bell peppers
chopped |
|
| 4 | ounces |
mozzarella cheese
shredded |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 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
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.
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?
