Garden spaghetti salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti, broken into 2-inch pieces |
| 1 | tablespoon | Olive or vegetable oil |
| 2 | cups | Cooked fresh or frozen corn |
| 2 | cups | Cooked fresh or frozen lima beans |
| 2 | mediums | Tomatoes, peeled, seeded and chopped |
| ¾ | cup | Green onions, thinly sliced |
| ⅓ | cup | Minced fresh parsley |
| 6 | Strips bacon, divided, cooked & crumbled | |
| ⅓ | cup | Olive or vegetable oil |
| 3 | tablespoons | Cider or red wine vinegar |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| 1 | dash | Pepper |
Directions
DRESSING
Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.
NOTES : "This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@... on Jul 9, 1997