Greek-Style Salad with Spaghetti Squash

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 30%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.3g
  • Carbohydrate: 18.2g
  • Fiber: 3.1g
  • Cholesterol: 6mg
  • Iron: 1.8mg
  • Sodium: 261mg
  • Calcium: 77mg

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

  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.
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