Italian Garden Salad
Taste of Home
June/July 2009 issue
Page:19
This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner. Lori Daniels, Beverly, West Virginia
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep: 35 min. + chilling
Ingredients:
8 ounces uncooked spaghetti
1 cup cut fresh green beans
DRESSING:
6 tablespoons canola oil
3 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
SALAD:
2 cups cubed cooked chicken
1 medium green pepper, julienned
4 ounces Colby-Monterey Jack cheese, cubed
1 medium zucchini, sliced
1 small yellow summer squash, sliced
8 cherry tomatoes, halved
1 small red onion, halved and sliced
Shredded Parmesan cheese, optional
Directions:
Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.
Nutrition Facts
One serving:1-1/
Calories: 369,Fat:19 g,Saturated Fat:5 g,Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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