Spaghetti & Vegetable Toss
Spaghetti & Vegetable Toss
This low-fat colorful salad can be served immediately or chilled and served later.
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15 min
Prep Time
1 hr 30 min
Total Time
8
servings Ingredients
6 ounces uncooked dried spaghetti, broken
1 (10-ounce) package frozen lima beans
1 medium (1 cup) tomato, chopped
12 cup thinly sliced green onions
12 cup fat free Italian salad dressing
14 cup chopped fresh parsley
6 ounce slice (1 12 cups) cut into 1/2-inch cubes
1 (11-ounce) can whole kernel corn, drained
1 teaspoon garlic salt
How to make
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STEP 1
Cook spaghetti according to package directions. Rinse with cold water. Drain.
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STEP 2
Meanwhile, cook lima beans according to package directions. Drain.
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STEP 3
Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate 1-2 hours to blend flavors.
220 Calories
4.5 Fat (g)
10 Cholesterol (mg)
430 Sodium (mg)
33 Carbohydrates (g)
4 Dietary Fiber
13 Protein (g)
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And don't forget to tag us @landolakesktchn.
