Greek-Style Salad with Spaghetti Squash

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1/4 ts Pepper
2 c Chopped tomato
1/4 c Diced green bell pepper
15 1/2 oz Garbanzo beans (1 can);
2 ts Extra Virgin Olive Oil
1/2 c Crumbled feta cheese
1 ts Dried Oregano
1/4 ts Salt
2 tb Chopped pitted kalamata
1 c Cucumber; diced
1/4 c Diced red onion
3 c Cooked spaghetti squash
2 Garlic; minced
3 tb Red wine vinegar

Original recipe makes 8 servings



Combine first six 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. 1 serving = 1 cup 254.2 cal, 6.5 g fat, (22.2% CFF), 10.3 g fiber Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade on Apr 27, 1999,

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Calories Per Serving: 65 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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