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