|Healthy Jewish Cooking|
|by Steven Raichlen|
Just in time for the High Holy Days, the bestselling maestro of low-fat cooking makes the cuisine that gave us chicken soup healthier than everJew...
1 - 10 of 75 for spaghetti vegetable salad
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In a large ... vinegar, 3 tablespoons salad oil, sugar, lemon ... well. Pour over vegetable mixture. Cover and ... hours. Meanwhile, cook spaghetti according to package ... 8 to 10 servings.
Break spaghetti in thirds. Place ... directed. Dice all vegetables. Combine vegetables, cooked spaghetti, pepperoni. cheese, salad seasoning, and Italian ... 6 to 8 servings.
In a large ... well. Pour over vegetable mixture. Cover and ... hours. Meanwhile, cook spaghetti according to package ... the center. Makes 8-10 servings.
Fresh Vegetables - ex. tomatoes, ... and scallions. Cook spaghetti in boiling salted ... cool. Mix in salad supreme seasoning and ... if not used immediately.
Cook pasta until done. Cool. Add vegetables, bottle of Italian dressing and mix well. Sprinkle with salad dressing supreme.
Cook spaghetti; drain. In large bowl, add Italian salad dressing to spaghetti; ... stir well. Add vegetables. Mix all ... well, then refrigerate. Serve cold.
Cook spaghetti following directions until ... pepper, tomato, etc. Sprinkle on 1/2 bottle of Salad Supreme. Mix well and chill at least 8 hours or overnight.
Use as much as you want, but use equal amounts of each. Mix dressing and salad supreme. Add vegetables and mix. Add spaghetti and mix.
Cook spaghetti, drain, rinse. Add dressing and Salad Supreme. Mix well. Add whatever vegetables you wish - ... much as you wish. Toss and let set 24 hours.
Break spaghetti in thirds. Cook, ... Mix dressing and salad supreme. Add fresh diced vegetables such as: cucumbers, tomatoes, ... pepper, and ripe olives.
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