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Italian Garden Salad Recipe

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This recipe for Italian Garden Salad, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Cary
Added: Monday, September 21, 2009


8 oz. uncooked spaghetti
1 cup cut fresh green beans
6 tbsp. Canola oil
3 tbsp. sugar
2 tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. salt
1 tsp. dried parsley flakes
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. onion powder

2 cups cubed cooked chicken
1 medium green pepper, julienned
4 oz. Colby/Monterey Jack cheese cubed
1 medium zucchini, sliced
1 small yellow squash, sliced
8 cherry tomatoes, halved
1 small red onion, halved and sliced
Shredded Parmesan cheese (optional)

Cook spaghetti per directions adding green beans the last 4 minutes of cooking. In a large bowl, combine dressing, chicken, pepper, cheese, zucchini, squash, tomatoes and onion. Drain spaghetti and beans and rinse with cold water. Add to other ingredients and toss with salad dressing. Refrigerate tail cold. Sprinkle with Parmesan cheese if desired.




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