Title: Spaghetti salad  fbfj97a
 Categories: Salads, Low-fat, Pasta
      Yield: 4 Servings
 
      3 oz Whole-wheat spaghetti
      1 ea Zucchine, thinly sliced
    1/4 c  Celery; chopped
      4 oz Mushrooms; thinly sliced
    1/3 c  Tomato juice
  1 1/2 ts Garlic/herb dressing mix;dr
      1 ts Oil
      1 ts Lemon juice
 
       Cook spaghetti according to package directions; don't overcook.
  Rinse with cold water; drain well. Place zucchine, celery and
  mushrooms in a 2-qt. salad bowl.
       In a shaker container, combine tomato juice, dressing mix, oil
  and lemon juice.  Transfer frained spaghettito the bowl; pour
  dressing over spaghetti and vegetables just before serving. NUTRIENTS
  PER SERVING: 101 calories  74% carbohydrate  13% protein  13% fat
       *****SHAPE MAGAZINE 3/92*****