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Spaghetti Squash Bridge Salad

Nutrition per serving    (USDA % daily values)
CAL
267
FAT
59%
CHOL
8%
SOD
27%

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Ingredients for 4 servings

1 spaghetti squash, 1.5 – 2 pounds

10 cherry tomatoes, halved (or quartered, if larger)

1 cucumber, seeded and chopped

1 small red bell pepper, diced

1 rib of celery, thinly sliced (optional)

salt and pepper to taste

1 recipe Honey Apple Cider Vinaigrette (below)

1/2 cup feta cheese or goat cheese, crumbled

2 tablespoons apple cider vinegar

1 teaspoon shallot, minced

1/4 teaspoon salt

2 teaspoons dijon mustard

1/4 cup olive oil

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