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    * Exported from MasterCook *
      Garden Spaghetti Salad
Recipe By : Taste of Home, June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads Taste Of Home
  Amount Measure Ingredient -- Preparation Method




  8 ounces spaghetti, broken into 2-inch pieces
  1 tablespoon olive or vegetable oil
  2 cups cooked fresh or frozen corn
  2 cups cooked fresh or frozen lima beans
  2 medium tomatoes, peeled, seeded and chopped
  3/4 cup green onions -- thinly sliced
  1/3 cup minced fresh parsley
  6 strips bacon, divided -- cooked & crumbled
Dressing:
  1/3 cup olive or vegetable oil
  3 tablespoons cider or red wine vinegar
  2 tablespoons lemon juice
  1 teaspoon sugar
  1 teaspoon salt
  1/4 teaspoon paprika
    dash pepper

Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.


NOTES
"This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.



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