Spaghetti Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 1 8-oz pkg thin spaghetti | 4 hard-boiled eggs | 1 green pepper, cut fine |
| 1 stalk celery, cut fine | 1 t finely grated or minced onion | salt and pepper to taste |
| 1/2 of 5-oz jar green olives, cut fine, and a few slices for top of salad | whipped salad dressing (not mayonnaise) | |
| 1 | Cook spaghetti, drain, and rinse through with cold water. Drain again, add remaining ingredients, and mix thoroughly. Chill in refrigerator for a few hours before serving to allow flavors to blend. |