This low-fat colorful salad can be served immediately or chilled and served later.
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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
Cook spaghetti according to package directions. Rinse with cold water. Drain.
Meanwhile, cook lima beans according to package directions. Drain.
Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate 1-2 hours to blend flavors.
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