Spaghetti Salad
Taste of Home
Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.—Ken Churches, San Andreas, California
SERVINGS: 150
CATEGORY: Salads
METHOD:
TIME: Prep: 50 min. + chilling
Ingredients:
15 pounds spaghetti (broken into 2-1/2-inch pieces), cooked and drained
16 cups Italian salad dressing
5 bottles (2.62 ounces each) Salad Supreme Seasoning
3 bunches celery, diced
12 medium green peppers, diced
12 medium onions, diced
6 pounds cheddar cheese, cut into 1/4-inch cubes
12 pounds tomatoes, seeded and diced
Directions:
In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight. Yield: 150 servings (1 cup each).
Nutrition Facts
One serving:1 cup
Calories: 351,Fat:16 g,Saturated Fat:5 g,Cholesterol:
Beth Layman :)
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