Recipe - Garden Spaghetti Salad

8 ounce Spaghetti, broken into
2inch pieces
1 tablespoon Olive or vegetable oil
2 cup Cooked fresh or frozen corn
2 cup Cooked fresh or frozen lima
beans
2 md Tomatoes, peeled, seeded and
chopped
Three fourths cup Green onions, thinly cut or sliced up
1/3 cup Minced fresh parsley
6 Strips bacon, divided,
cooked & crumbled

DRESSING
1/3 cup Olive or vegetable oil
3 tablespoon Cider or red wine vinegar
2 tablespoon Lemon juice
1 teaspoon Sugar
1 teaspoon Salt
One fourth teaspoon Paprika
1 ds Pepper

Cook spaghetti according to package directions; rinse in cold water and
drain. Place in a large bowl; toss with oil. Add the next five ingredients;
stir in threefourths of the bacon. In a small bowl, whisk all dressing
ingredients. Pour over spaghetti mixture; toss gently. Garnish with
remaining bacon. Serve immediately or chill. Yield: 1012 servings.

NOTES : "This refreshing salad is very popular with my family, especially
in summer when crisp sweet corn is fresh. It is particularly good alongside
a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.
Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#662 by NGavlak2@aol.com on Jul 9, 1997