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Ingredients

• 1 x red bell pepper, core, cut into
•     strips
• 1 x red onion, slice thinly
• 1 lrg tomato, slice into chunks
• 1 handf basil leaves, chop coarsely
• 1 Tbsp. capers
• 2 1/2 lb cooked spaghetti squash, cooled
• 3 Tbsp. extra virgin olive oil
• 1/2 x lemon, juice only
• 1 tsp Dijon mustard
• 1 pch salt and pepper

Description

Put Vegetables, Capers And Spaghetti Into A Large Bowl And Mix Thoroughly. Mix The Vinaigrette Together Just Before Serving, Pour The Vinaigrette Over And Toss The Salad.…

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