This salad is always a favorite to have on hand and serve at lunch to the Beach Watchers during the annual FOCIP Education Days which occur in May at the Camano Island Boat Ramp.
Because it can be made ahead, it saves the day for me. (I also use it to bribe one of the Beach Watchers, who loves the salad, to help get the critters from the divers and then return them to the water at the end of the day.)
The recipe was from one of my sisters who got it from a friend, who got it from her cousin, who got it from .... So, you can see, it is a favorite with a number of people.
Serves 16
| 1 pound spaghetti 1 T. salad oil | Break spaghetti into thirds. Cook. Drain. Stir in 1 T. salad oil. Refrigerate to cool. | |
| 2 tomatoes 1 cucumber 1 green pepper 1 bermuda onion (the purple type) | Dice the vegetables and add to the (cooled) spaghetti. | |
| 1 jar Zesty Italian dressing 3/4 jar of Salad Supreme (by Schilling) | Mix salad supreme with the Italian dressing (16 oz size) and pour over the spaghetti mixture. Mix well. Refrigerate. Stir often. Salad may be made a few days ahead. |
Alice Blandin
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