RICHMOND, Va (WTVR) - Kristin Braia from the Young Chefs Academy and her very special assistant 4 year old Jillian, daughter of CBS 6 morning anchor Reba Hollingsworth showed us how to make 'tailgate' spaghetti salad. For more information on the Young Chefs Academy visit http://www.youngchefsacademy.com/stores/index.php?id=90
Ingredients
8 ounces whole wheat spaghetti noodles, cooked and rinsed in cold water
1 large vine-ripe tomato, diced
1 zucchini, diced
½ cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
1 cup pre-cooked chicken breast, cubed
½ cup bottled Italian salad dressing
1 Tbsp. Parmesan cheese, grated
½ tsp. sesame seeds
½ tsp. poppy seeds
⅛ tsp. paprika
⅛ tsp. celery seed
Pinch garlic powder
Equipment
Measuring cups and spoons
Bowls
Knife
Cheese grater Vegetable peeler Wooden spoon Whisk
1. Place prepared spaghetti in a large bowl. Add tomatoes, zucchini,
cucumbers, peppers, and chicken.
2. Whisk remaining ingredients in a small mixing bowl. Pour over salad and toss
to coat.
3. Cover and refrigerate for at least 2 hours. This salad can be made the night before. Makes 6, 1 cup servings.
