In the July 3 newsletter, Ella in CA asked for
a recipe for a cold spaghetti
salad. This is one
that I make often for different occasions and
food days at
work. It is a very basic salad that
allows you to add on things that you like.
Spaghetti Salad
1 - 16 oz pkg spaghetti, cooked and drained
1 - 16 oz bottle of Italian dressing
2 - 8 oz cans of tomato sauce
(or 1 - 10 to 14 oz can diced tomatoes)
2 Tbsp Salad Supreme (a spice made by Schilling)
Put cooked and drained spaghetti in a large bowl.
Add to this (in amounts the
you desire) red onion,
diced tomatoes, chopped green peppers, slice fresh
mushrooms, sliced olives, chopped cucumber. Pour
salad dressing, salad supreme
and tomato sauce
over the spaghetti and vegetables. Mix well.
Refrigerate at
least 24 hours before serving,
stirring occasionally to make sure all is covered
with dressing. I like to add things like diced ham
or pepperoni and shredded
cheeses to this as well.
Hope you give it a try and like it as well as we do.
Barbara S - Omaha NE
http://www.nancyskitchen.com
