Spaghetti Salad - cooking recipe

Ingredients

1 pkg. extra thin spaghetti
2 red onions, chopped very small
1 green pepper
1 medium bottle Wish-Bone Italian dressing
2 white onions, chopped small
1 jar McCormick Salad Supreme
1 tomato, chopped small
1 medium red onion
2 lb. all-purpose potatoes, cut into large diced pieces after cooking
2 ripe tomatoes
2 green peppers, diced
1 c. black olives, halved
2 cloves garlic, minced
3 tsp. Italian seasoning mix
1/2 c. oil (olive or salad)
1/8 c. red wine vinegar
salt and pepper to taste
1 red bell pepper
1 green bell pepper
2 c. unflavored gelatin
1/2 c. sugar
1/2 tsp. ground ginger
dash of salt (1/4 tsp.)
1 1/4 c. water
6 to 8 fresh peaches, peeled and pitted
2 Tbsp. lemon juice
1 c. creamy-style cottage cheese
2 red bell peppers, cored, de-seeded and cut in long strips
2 yellow bell peppers, cored, de-seeded and cut in long strips
2 green bell peppers, cored, de-seeded and cut in long strips
3 to 4 pkg. breakfast steaks (sirloin tip steak, thinly sliced)
8 cherry tomatoes
2 large onions, thinly sliced in rings
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. lemon pepper
1/4 c. cider vinegar
1/2 (16 oz. size) bottle Italian salad dressing (blended version)

Preparation

Preheat oven to 350\u00b0.
Sprinkle the seasonings on the steaks and then broil them for 15 minutes in the oven.
Remove meat, then cut each piece into 2-inch wide strips.
Place the Italian salad dressing in a large bowl.
Add vinegar and beat together with a wire whisk.
Place the steak, all bell pepper strips and cherry tomatoes in the bowl.
Mix well with the dressing.
Chill for 2 hours, then serve.