Zesty Spaghetti Salad

The Record’s “Recipe of the Week”:
Zesty Spaghetti Salad by Michal Miller

Small package of spaghetti, broken into quarters
2 large lemons, juiced
2 T. Lawry’s seasoned salt
2 T. olive oil
1/2 cup green pepper, chopped fine
1/2 cup green onions, chopped fine
1/2 cup sliced black olives
1/2 cup celery, chopped fine
Cheddar cheese, cubed
Ham (optional), cubed
1/2 cup Miracle Whip salad dressing

 Cook the spaghetti according to package directions. Drain.
 Combine the lemon juice, olive oil, and seasoned salt. Add to the cooked spaghetti. Marinate, stirring often, for at least six hours. Overnight is good.
 Add the green peppers, green onions, black olives, celery, cheese, and ham. Blend in the Miracle Whip dressing. Chill.
 You can add or deduct any vegetable or meat to substitute.


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Mt. Vernon, MO, 65712


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