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    Southwest Spaghetti Salad


    Source of Recipe


    Healthy Exchanges

    List of Ingredients




    1 1/2 cups cold cooked spaghetti, rinsed and drained
    1 (8-ounce) can red kinney beans, rinsed and drained
    1/4 cup chopped green bell pepper
    1/4 cup finely chopped green onion
    1/4 cup sliced ripe olives
    1/3 cup Kraft Fat Free Catalina Dressing
    2 tablespoons Kraft Fat Free Mayonnaise
    1 teaspoon JO's Chili Seasoning or any chili seasoning
    3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
    1 cup chopped fresh tomatoes

    Recipe




    In a large bowl, combine spaghetti, kidney beans, green pepper, onion,
    and olives. Add Catalina dressing, mayonnaise, and JO's Chili
    Seasoning.
    Mix well to combine. Stir in Cheddar cheese and tomatoes. Cover and
    refrigerate for at least 1 hour. Gently stir again just before
    serving.
    SERVES 4 (1 cup) - Each serving equals:
    HE: 1 3/4 Pr, 1 Br, 3/4 Ve, 1/4 Fa, 1/2 SL, 10 OC
    221 Calories, 5g Fa, 12g Pr, 32g Ca, 605mg So, 139mg Cl, 4g Fi
    Diabetic Exchanges: 1 1/2 Mt, 1 1/2 St, 1 Ve
    HINT: Usually 1 cup broken uncooked spaghetti cooks to about 1 1/2
    cups.
 

 

 

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