Post by chief_cook2 on Dec 31, 2002 20:48:44 GMT -6
Yield: 1 Servings
6 oz Marinated artichoke hearts -undrained 4 c Cooked spaghetti squash 1 Zucchini cut into thin -strips 1 Carrot scraped and cut into -thin strips 2/3 c Chopped sweet red pepper 4 oz Shredded mozzarella cheese 2 tb Grated Parmesan cheese 1/4 c Rice vinegar 1 tb Dry mustard 1 tb Chopped fresh oregano 1 tb Chopped fresh basil 1 tb Chopped fresh parsley 1 tb Finely chopped onion 1 tb Capers drained and crushed 2 tb Vegetable oil 2 tb Red wine vinegar 1 ts Dry white wine (optional) 1 Clove garlic
minced Drain artichokes reserving marinade coarsely chop artichokes Combine artichokes spaghetti squash and next 5 ingredients in a large bowl set aside. Combine reserved marinade rice vinegar and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over vegetables. Cover and chill 8 hours.
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