Fried Spaghetti Salad

fried-spaghetti-salad
Photo by Tom Schierlitz
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 539 calories
    • 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
  • December 1969

Ingredients

  1. Check 4ounces spaghetti (1/4 box), broken
  2. Check 1/2cup canola oil
  3. Check kosher salt
  4. Check 1 head romaine lettuce, chopped
  5. Check 2 oranges, segmented
  6. Check 2 small carrots, shredded
  7. Check 1/2 cucumber, chopped
  8. Check 1/2cup roasted cashews
  9. Check 1/4cup 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.