Fried Spaghetti Salad

Fried Spaghetti Salad
Tom Schierlitz
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Hands-On Time
20
minutes
Total Time
20
minutes
Serves 4

Ingredients

4
ounces
spaghetti (1/4 box), broken
1/2
cup
canola oil
kosher salt
1
head romaine lettuce, chopped
2
oranges, segmented
2
small carrots, shredded
1/2
cucumber, chopped
1/2
cup
roasted cashews
1/4
cup
store-bought Asian vinaigrette

Directions

  1. Cook the spaghetti according to the package directions.
  2. In a nonstick skillet, working in batches, fry the spaghetti in the oil until golden, 2 to 3 minutes. Transfer it to a paper towel-lined plate and season with ½ teaspoon salt.
  3. In a large bowl, toss the lettuce, oranges, carrots, cucumber, and cashews with the vinaigrette. Crumble the fried spaghetti on top.
Charlyne Mattox, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 539
  • Fat 38 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 555 mg
  • Protein 10 g
  • Carbohydrate 44 g
  • Sugar 12 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 92 mg
What does this mean? See Nutrition 101.

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