Recipe - Marinated Spaghetti Squash Salad

6 ounce Marinated artichoke hearts,
undrained
4 cup Cooked spaghetti squash
1 Zucchini, cut into thin
strips
1 Carrot, scraped and cut into
thin strips
2/3 cup Chopped sweet red pepper
4 ounce Shredded mozzarella cheese
2 tablespoon Grated Parmesan cheese
One fourth cup Rice vinegar
1 tablespoon Dry mustard
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh parsley
1 tablespoon Finely chopped onion
1 tablespoon Capers, drained and crushed
2 tablespoon Vegetable oil
2 tablespoon Red wine vinegar
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini