SPAGHETTI SQUASH SALAD

DRESSING:
6 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons oregano -- dried
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic -- minced

SALAD:
3 cups spaghetti squash -- cooked
2 cups tomato -- chopped
1 cup cucumber -- diced
2 ounces Vegan Feta cheese -- crumbled
1/4 cup green bell pepper -- diced
1/4 cup red bell pepper -- diced
1/4 cup red onion -- diced
2 Tablespoons black olives -- chopped

Pierce squash in several places with a fork. Place in a glass pieplate. Microwave at HIGH for 5-10 minutes (depending on size of squash). Turn squash over; microwave 5-10 minutes more or until tender. Cool. Cut squash in half; discard seeds, and remove spaghetti strands with a fork, discarding shells.

Combine dressing ingredients in a bowl; stir well with a whisk.

Combine squash and remaining ingredients in a large bowl. Add dressing mixture; toss well. Cover and chill.

Serving Size : 8