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Greek-Style Salad with Spaghetti Squash

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 cup)
The tangy components of the traditional Greek salad--feta cheese, kalamata olives, and oregano--are ideal complements to the subtlety of spaghetti squash. Serve with beef, lamb, or chicken.

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 cups cooked spaghetti squash
  • 2 cups chopped tomato
  • 1 cup diced cucumber
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red onion
  • 2 tablespoons chopped pitted kalamata olives
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained

Nutrition Information

  • calories 125
  • caloriesfromfat 30 %
  • fat 4.1 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 0.8 g
  • protein 5.3 g
  • carbohydrate 18.2 g
  • fiber 3.1 g
  • cholesterol 6 mg
  • iron 1.8 mg
  • sodium 261 mg
  • calcium 77 mg

How to Make It

  1. Combine first 6 ingredients in a bowl; stir well with a whisk.

  2. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.