Spaghetti Feta Salad
This is a very filling salad - perfect for the hot days of August - or any time of year, for that matter!
1/2 cup Kraft fat free Italian dressing
2 tablespoons Kraft fat free mayonnaise
2 teaspoon Dijon Country Mustard
1 1/2 cups cold cooked spaghetti, rinsed and drained
3/4 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup sliced ripe olives
In a large bowl, combine Italian dressing, mayonnaise and mustard. Stir in spaghetti, feta cheese and peas. Add red pepper, onion and olives. Mex well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Serves 4 (3/4 cup) - Each serving equals:
HE: 1 Br, 1/2 Ve, 1/ Fa, 1/4 Sl, 1 OC
174 Calories, 6 gm Fa, 7 gm Pr, 23 gm Ca, 787 mg Co, 121 mg Cl, 2 gm Fi
Diabetic: 1 1/2 St, 1 Mt, 1/2 Ve
HINTS: 1. 1 full cup broken uncooked spaghetti usually cooks to about 1 1/2 cups. 2. Thaw peas by placing in colander and rinsing under hot water for one minute.
Healthy Exchanges Newsletter, Vol IX, Issue 8 - August 2000, pg 7
Joanna M Lund