Italian Garden Salad
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.
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
Ingredients
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8 ounces uncooked spaghetti
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1 cup cut fresh green beans
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DRESSING:
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6 tablespoons canola oil
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3 tablespoons sugar
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2 tablespoons white wine vinegar
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1 garlic clove, minced
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1 teaspoon salt
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1 teaspoon dried parsley flakes
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon onion powder
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SALAD:
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2 cups cubed cooked chicken
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1 medium green pepper, julienned
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4 ounces Colby-Monterey Jack cheese, cubed
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1 medium zucchini, sliced
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1 small yellow summer squash, sliced
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8 cherry tomatoes, halved
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1 small red onion, halved and sliced
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Shredded Parmesan cheese, optional
Directions
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1.
Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
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2.
Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
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3.
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.
Nutrition Facts
1-1/2 cups: 369 calories, 19g fat (5g saturated fat), 47mg cholesterol, 432mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 19g protein.
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