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Spaghetti Squash Salad, Greek-Style (D, TNT)
Source: Cooking Light Inspired Vegetarian
Serves: 4

3 tbsp. red wine vinegar
2 tsp. extra virgin olive oil
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
3 cups spaghetti squash, cooked
2 cups chopped tomato
1 cup cucumber, chopped
8 ounces Feta cheese, cubed
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/8 cup chopped pitted black olives, Kalamata style
15-1/2 ounces canned chickpeas, drained

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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A