Spaghetti Salad recipe
information
610 calories per serving
ingredients
3 litres (5 pints) water
salt
225 g (8 oz) spaghetti
350 g (12 oz) cooked turkey breast
100 g (4 oz) Emmental cheese
2 green peppers
2 bunches radishes
4 tomatoes
2 hard-boiled eggs
4 tablespoons crime fraiche
150 ml (1/4 pint) low fat natural yogurt
3 tablespoons tomato ketchup
dash of Tabasco sauce
1 tablespoon wine vinegar
1/2 teaspoon paprika
2 tablespoons chopped chives to garnish
salt
225 g (8 oz) spaghetti
350 g (12 oz) cooked turkey breast
100 g (4 oz) Emmental cheese
2 green peppers
2 bunches radishes
4 tomatoes
2 hard-boiled eggs
4 tablespoons crime fraiche
150 ml (1/4 pint) low fat natural yogurt
3 tablespoons tomato ketchup
dash of Tabasco sauce
1 tablespoon wine vinegar
1/2 teaspoon paprika
2 tablespoons chopped chives to garnish
method
1. Bring the water to the boil with a little salt in a large saucepan. Break the spaghetti into halves
or thirds, sprinkle it into the boiling salted water and boil for 10-12 minutes.
2. Drain the spaghetti in a sieve, rinse it under cold water and leave to drain.
3. Cut the turkey into even strips and the cheese into small cubes. Halve the peppers and remove the cores and seeds. Wash and cut the peppers into strips. Wash, dry and slice the radishes.
4. Wash and dry the tomatoes and cut them into wedges. Slice the eggs. Mix all the salad ingredients together in a bowl.
5. Beat the cream with the yogurt, tomato ketchup, Tabasco and vinegar and season with salt and paprika. Stir the dressing into the salad and sprinkle with chives.
or thirds, sprinkle it into the boiling salted water and boil for 10-12 minutes.
2. Drain the spaghetti in a sieve, rinse it under cold water and leave to drain.
3. Cut the turkey into even strips and the cheese into small cubes. Halve the peppers and remove the cores and seeds. Wash and cut the peppers into strips. Wash, dry and slice the radishes.
4. Wash and dry the tomatoes and cut them into wedges. Slice the eggs. Mix all the salad ingredients together in a bowl.
5. Beat the cream with the yogurt, tomato ketchup, Tabasco and vinegar and season with salt and paprika. Stir the dressing into the salad and sprinkle with chives.
serving amount
serves 4
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