Spaghetti salad (shape)

Yield: 4 Servings

Measure Ingredient
3 ounces Whole-wheat spaghetti
1 Zucchine, thinly sliced
¼ cup Celery; chopped
4 ounces Mushrooms; thinly sliced
⅓ cup Tomato juice
1½ teaspoon Garlic/herb dressing mix;dr
1 teaspoon Oil
1 teaspoon Lemon juice

Cook spaghetti according to package directions; don't overcook.

Rinse with cold water; drain well. Place zucchine, celery and mushrooms in a 2-qt. salad bowl.

In a shaker container, combine tomato juice, dressing mix, oil and lemon juice. Transfer frained spaghettito the bowl; pour dressing over spaghetti and vegetables just before serving. NUTRIENTS PER SERVING: 101 calories 74% carbohydrate 13% protein 13% fat *****SHAPE MAGAZINE 3/92*****

Similar recipes