Sunday, April 25, 2010

Greek-Style Spaghetti Squash Salad

I adapted this recipe from Cooking Light. Everyone enjoyed it. I cut the original recipe in half because I had a small squash. The original recipe also called for a can of chickpeas which I did not include since one of my guests is not fond of them. We all agreed that it was great without them. I also changed some of the other ratios to suit my taste. I will definately be making this a lot this summer.

1 1/2 tbls red wine vinegar
1 tsp extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic, crushed
2 cups cooked spaghetti squash
1 cup diced tomato
1/2 cup diced cucumber
1/4 cup crumbled feta cheese
2 tbls diced green bell pepper
2 tbls diced red onion
2 tbls chopped, pitted kalamata olives

Combine first 6 ingredients and blend well.

Combine the remaining ingredients in a large bowl. Add the dressing and toss well. Cover and chill at least 2 hours.

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