Soups/Salads
Spaghetti Garden Salad
1 pound spaghetti noodles
1 small onion, diced (optional)
1 green pepper, diced
1 cucumber, diced
1 tomato, diced
1 small can of sliced black olives, drained
1 package of dry Hidden Valley ranch dressing
1/2 large bottle Zesty Italian dressing (or 1 small bottle of same)
Cook spaghetti noodles according to package directions. (See my tip on my Tips page for cooking spaghetti noodles that turn out perfect and using less energy.) Drain in cool water and sprinkle with the dry dressing mix. Add vegetables and stir. Store in airtight plastic container in frig for 6-8 hours or until flavors are blended. May be made a day ahead of time. Easy to make!!!
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