Greek-Style Salad with Spaghetti Squash

Greek-Style Salad with Spaghetti Squash Recipe
HOWARD L. PUCKETT
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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

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

Note:

October 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note