Written by @ Common Ground – Nebraska.
While at the Nebraska State Fair for the Cookin’ with CommonGround recipe demo’s, I was able to put together a favorite salad recipe with some of our home-grown vegetables, Spaghetti Salad.
We operate as traditional farmers growing organic corn, wheat, soybeans, sorghum, and alfalfa. Upon seeing the increased importation of food from places like China and Mexico, we were encouraged to branch out into market farming of fruits and vegetables.
The challenges of food production in a cold and dry climate like Nebraska led us to explore greenhouse and low tunnel production. The construction of these facilities has allowed us to extend our growing season to year round production.
Here is the recipe – which is big enough to feed a potluck, feel free to half it if you’d like. I hope you enjoy!
1 pound spaghetti, cooked and drained
2 cups chopped cucumbers
2 chopped tomatoes
1 chopped red onion
2 diced green peppers
2 cans sliced black olives
1 16-ounce bottle Zesty Italian Dressing
1 jar Salad Supreme
Mix all of the ingredients together. Refrigerate.
This recipe makes a big batch!
Linda Schwarz is a writer for Common Ground – Nebraska.