Spaghetti Salad II Recipe

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Spaghetti Salad II
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Ingredients:

Directions:

  1. In 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.92 Kcal (477 kJ)
Calories from fat 19.85 Kcal
% Daily Value*
Total Fat 2.21g 3%
Cholesterol 0.47mg 0%
Sodium 83.77mg 3%
Potassium 202.65mg 4%
Total Carbs 19.84g 7%
Sugars 1.78g 7%
Dietary Fiber 1.87g 7%
Protein 4.08g 8%
Vitamin C 21.7mg 36%
Iron 0.8mg 4%
Calcium 20.7mg 2%
Amount Per 100 g
Calories 121.2 Kcal (507 kJ)
Calories from fat 21.11 Kcal
% Daily Value*
Total Fat 2.35g 3%
Cholesterol 0.5mg 0%
Sodium 89.12mg 3%
Potassium 215.59mg 4%
Total Carbs 21.11g 7%
Sugars 1.9g 7%
Dietary Fiber 1.99g 7%
Protein 4.35g 8%
Vitamin C 23.1mg 36%
Iron 0.8mg 4%
Calcium 22mg 2%

* 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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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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