Marinated Spaghetti Squash Salad
| Yield: | 1 Servings |
| Categories: | Main Dishes, Vegetarian, Salads |
| 6 | oz | Marinated artichoke hearts, undrained |
| 4 | c | Cooked spaghetti squash |
| 1 | Zucchini, cut into thin strips | |
| 1 | Carrot, scraped and cut into thin strips | |
| 2/3 | c | Chopped sweet red pepper |
| 4 | oz | Shredded mozzarella cheese |
| 2 | tb | Grated Parmesan cheese |
| 1/4 | c | Rice vinegar |
| 1 | tb | Dry mustard |
| 1 | tb | Chopped fresh oregano |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Finely chopped onion |
| 1 | tb | Capers, drained and crushed |
| 2 | tb | Vegetable oil |
| 2 | tb | Red wine vinegar |
| 1 | ts | Dry white wine (optional) |
| 1 | Clove garlic, minced |
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