Spaghetti & Vegetable Toss

Spaghetti & Vegetable Toss
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This low-fat colorful salad can be served immediately or chilled and served later.
15 min
Prep Time
1:30
Total Time
8 servings

Ingredients

6 ounces
uncooked dried spaghett, broken
1 (10-ounce) package
frozen lima beans
1 medium (1 cup)
tomato, chopped
1/2 cup
thinly sliced green onions
1/2 cup
fat free Italian salad dressing
1/4 cup
chopped fresh parsley
6 ounce slice (1 1/2 cups)
Alpine Lace® Deli Reduced Fat Cheddar Cheese, cut into 1/2-inch cubes
1 (11-ounce) can
whole kernel corn, drained
1 teaspoon
garlic salt

Directions

  1. Cook spaghetti according to package directions. Rinse with cold water. Drain.
  2. Meanwhile, cook lima beans according to package directions. Drain.
  3. Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate to blend flavors (1 to 2 hours).

Recipe Tips

Nutrition Facts (1 serving)

Calories
220
Cholesterol
10mg
Carbohydrates
33g
Protein
13g
Fat
4.5g
Sodium
430mg
Dietary Fiber
4g

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