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Cool spaghetti salad.

1/2 pound dried spaghetti

1 medium-size (about 3/4-lb.) cucumber, peeled and chopped

1 cup each thinly sliced carrot and celery

1/2 cup thinly sliced green onions

1/2 cup minced fresh cilantro (coriander) leaves

Dill sauce (recipe follows)

Fresh cilantro sprigs

2 green onions, ends trimmed (optional)

Salt and pepper

In a 4- to 5-quart pan, bring about 2 quarts water to boiling over high heat. Break spaghetti into thirds; add to water. Cook, uncovered, just until tender to bite, about 8 minutes. Drain pasta, immerse in cold water until cool, then drain well and pour into a wide bowl.

To bowl, add cucumber, carrot, celery, sliced onions, minced cilantro, and dill sauce; mix gently. Garnish with cilantro sprigs and whole onions. Serve, or cover and chill up to 4 hours. Add salt and pepper to taste. Serves 6.

Per serving: 215 cal. (14 percent from fat); 8.7 g protein; 3.4 g fat (1.5 g sat.); 38 g carbo.; 384 mg sodium; 7.2 mg chol.

Dill sauce. Combine 1 cup finely chopped dill pickles, 3/4 cup unflavored nonfat yogurt, and 1/2 cup light (reduced-fat) sour cream.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ingraham, Jane
Publication:Sunset
Article Type:Column
Date:Jul 1, 1993
Words:195
Previous Article:Beverly's tuna spread.
Next Article:Raspberry-cornmeal tea muffins.
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