Try this Spaghetti Salad recipe, or contribute your own.
Suggest a better descriptionCook spaghetti. Drain, rinse, & cool. Rinse w/cold water again and *drain well*. Add all other ingredients; mix well. Taste and add any salt, pepper, etc. as desired. Adjust and add more tomatoes, green onions, etc. as needed. In the summertime, I also like to add some chopped fresh basil and oregano. Let stand at least 2 hrs. (The longer this stands the better, so this can be easily made & refrigerated the night before.) Optional: Add any chopped meat. Chopped ham is the best. Note: This recipe makes a lot, but can be easily halved. Recipe from Dora Johnson/Seminole, Alabama. First had this on 01/30/86 and made it myself on 04/28/89.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 24 | ||
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Calories: 212 | ||
Calories from Fat: 58 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 217.1mg | 7 % | |
Potassium 185.9mg | 5 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 29.2g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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