Greek-Style Salad with Spaghetti Squash

Greek-Style Salad with Spaghetti Squash
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • ½ cup (2 ounces) crumbled feta cheese
  • 1 cup diced cucumber
  • 1 teaspoon dried oregano
  • 3 cups cooked spaghetti squash
  • ¼ cup diced green bell pepper
  • 1 cup diced cucumber
  • + 21 more ingredients
    • 2 cups chopped tomato
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ cup diced red onion
    • ½ cup (2 ounces) crumbled feta cheese
    • 2 cups chopped tomato
    • 2 tablespoons chopped pitted kalamata olives
    • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
    • 3 cups cooked spaghetti squash
    • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
    • 3 tablespoons red wine vinegar
    • 2 garlic cloves, minced
    • ¼ teaspoon black pepper
    • 1 teaspoon dried oregano
    • 2 teaspoons extra-virgin olive oil
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chopped pitted kalamata olives
    • 2 garlic cloves, minced
    • ¼ cup diced red onion
    • ¼ teaspoon salt
    • ¼ cup diced green bell pepper

Combine first 6 ingredients in a bowl; stir well with a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.

View full recipe at My Recipes

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