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Salads - Spaghetti Salad

  • 4 medium cucumbers
  • 1 bunch green onions
  • 4 medium tomatoes
  • 1 sweet green pepper
  • 1 sweet red pepper
  • 1 medium head cauliflower
  • 1 pound spaghetti
  • 1 (8-ounce) can Salad Crispins
  • 1 (8-ounce) jar fat-free Italian dressing

Cut cucumbers and onions into thin slices. Cut tomatoes and sweet peppers into quarters, then quarter again into smaller pieces. Separate cauliflower into florets.
Cook spaghetti according to package directions; rinse in cold water and drain.
Mix vegetables and spaghetti together in a large bowl. Mix Salad Crispins and Italian dressing together. Pour dressing over vegetables, mixing well. Refrigerate.
Yield: Eight to 10 servings.
Note: A small amount of Parmesan cheese sprinkled lightly over salad enhances flavor at serving time.
Submitted By: Wanda D. Wallace
Montgomery Farmers Co-op
Number of Servings: 8
Print 3x5 recipe cards
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