Spaghetti Vegetable Salad
1 lb spaghetti
1 cup cucumber, diced
1 cup tomato, seeded and diced
1 cup onion, diced
1 cup celery, diced
1 cup green pepper, diced
1 pkg pepperoni (about a lb.)
12 oz Swiss cheese, grated fine
1/2 bottle Schilling Salad Supreme
1 bottle (12 oz) Italian dressing
Break spaghetti in thirds. Place in kettle of boiling water. Cook as directed.
Dice all vegetables.
Combine vegetables, cooked spaghetti, pepperoni. cheese, salad seasoning, and Italian dressing. Toss lightly.
Refrigerate until ready to serve.
Makes 6 to 8 servings