Spaghetti Salad Recipe

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Ingredients:

Serving

1 1/2 lbs spaghetti, cooked and cooled
1 tomato, chopped (i use little cherub tomatoes cut in half)
1 cucumber, peeled and sliced about 1/4 inch thick then cut the slice into thirds
1 green pepper, chopped
1 (15 oz) can garbanzo beans, rinsed and drained well
2 celery ribs, sliced ( half moon shape)
1 (15 oz) can black olives, sliced (i use half the can but you can use more if you prefer )
1 (16 -20 oz) bottle of your favorite italian dressing
1/4 cup soy sauce (i use lite )
2 tbsp vinegar
2 tbsp oil
1/4 tsp ground ginger
1/2 cup water
1 tbsp sugar
garlic powder

Directions:

Cook spaghetti and rinse under cold water then set aside.
Chop the vegetables and set aside.
Drain garbanzo beans and add to other vegetables.
Mix all other ingredients together before adding to spaghetti.
Refrigerate for at least 6 hours. Best if made the night before and chilled overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.11 Kcal (825 kJ)
Calories from fat	45.91 Kcal
		% Daily Value*
Total Fat	5.1g	8%
Cholesterol	0.21mg	0%
Sodium	582.62mg	24%
Potassium	185.97mg	4%
Total Carbs	31.08g	10%
Sugars	3.33g	13%
Dietary Fiber	2.84g	11%
Protein	7.01g	14%
Vitamin C	14.2mg	24%
Iron	1.1mg	6%
Calcium	25.4mg	3%

Amount Per 100 g
Calories	102.98 Kcal (431 kJ)
Calories from fat	23.99 Kcal
		% Daily Value*
Total Fat	2.67g	8%
Cholesterol	0.11mg	0%
Sodium	304.39mg	24%
Potassium	97.16mg	4%
Total Carbs	16.24g	10%
Sugars	1.74g	13%
Dietary Fiber	1.49g	11%
Protein	3.66g	14%
Vitamin C	7.4mg	24%
Iron	0.6mg	6%
Calcium	13.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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