Not Pasta Salad
By
Caroline ShupertRecipes
@cmaude
1
This was long before the "points" thing with WW so I have no idea of points on this but with the addition of avocado I am sure it is high.
NOTE: Once avocado is sliced you should pour dresing over it as soon as possible or it will turn black.
Ingredients
-
VEGETABLE SALAD:
-
1 mediumspaghetti squash
-
6 largefresh mushrooms, sliced (use your favorite variety)
-
1/2 mediumred bell pepper, sliced in thin strips
-
1/2 mediumgreen bell pepper, sliced in thin strips
-
1 can(s)(2.25 ounces) sliced black olives, drained
-
2 mediumripe avocado, peeled and sliced
-
1/4 tspsea salt
-
1/4 tspfreshly ground black pepper
-
OIL VINAIGRETTE DRESING:
-
1/4 colive oil
-
1/4 cvegetable broth (low-sodium ok)
-
2 clovegarlic, minced
-
1 tsporegano, dried
-
1 tspbasil, dried
-
1 tsprosemary, dried
-
1/2 tspdry mustard
-
1/2 tspworcestershire sauce
How to Make Not Pasta Salad
- Oil Vinaigrette Dressing Instructions:
Shake all ingredients together in a lightly covered container. Refrigerate until chilled or up to 24 hours before preparing salad. - Vegetable Salad Instructions:
Halve squash lengthwise and scoop out seeds. Place both halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl. - Mix together the squash, mushrooms, peppers, olives and avocado. Pour Oil Vinaigrette Dressing over vegetables and toss gently. Serve immediately or chill until serving time.
NOTE: Once avocado is sliced you should pour dresing over it as soon as possible or it will turn black.