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Posts: 930
6/3/08 6:10 P

Southwest Spaghetti Salad serves 4 (1 cup)
From July 2002 Newsletter

1 1/2 cups cold cooked spaghetti, rinsed and drained
1 (8 oz) can red kidney beans, rinsed and drained
1/4 cup chopped green bell pepper
1/4 cup finely chopped green onion
1/4 cup sliced ripe olives
1/3 cup Kraft f/f Catalina Dressing
2 tabl. Kraft f/f mayonnaise
1 tsp. Jo's Chili Seasoning or any chili seasoning
3/4 cup (3 oz) shredded Kraft r/f Cheddar Cheese
1 cup chooped fresh tomatoeos

In a large bowl, combine spaghetti, kidney beans, gr. pepper, onion and olives. Add Catalina dressing, mayo, and Jo's chili seasoning. Mix well to combine. Stir in Cheddar Cheese and tomatoes. Cover and refrig. for at least 1 hours. Gently stir again just before serving.

Serves 4 (1 cup) Each serving equals:
HE: 1 3/4 Pr, 1 Br, 3/4 Ve, 1/4 Fa, 1/2 Sl, 10 Oc

221 cal, 5g fat, 12g Pr, 32g Ca, 605mg So, 139mg Cl, 4g fiber

Diabetic: 1 1/2 Mt, 1 1/2 St, 1 Ve

HINT: Usually 1 cup broken uncooked spaghetti cooks to about 1 1/2 cups.