Healthy Salads: Spaghetti Salad II | Submitted By: DEE HERDEBU

Thursday, November 18, 2010 | Tags: Healthy, HERDEBU, Salad, Salads, Spaghetti, Submitted

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1 pound spaghetti1 head fresh broccoli, chopped small1 head cauliflower, finely chopped2 large cucumbers, finely chopped2 (6 ounce) cans black olives, drained and halved1 (16 ounce) bottle zesty Italian dressing1 (1 ounce) package ranch dressing mix1 tablespoon salad seasoning mixIn a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers. Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning ™ . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added. Amount Per Serving Calories: 202 | Total Fat: 10.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 202

Total Fat: 10.5gCholesterol: < 1mgSodium: 655mgTotal Carbs: 23.1g Dietary Fiber: 2.6gProtein: 4.4g powered by esha RESEARCH

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