---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Main dish, Salads
       Yield: 1 servings
       6 oz Marinated artichoke hearts,
       4 c  Cooked spaghetti squash
       1    Zucchini, cut into thin
       1    Carrot, scraped and cut into
            -thin strips
     2/3 c  Chopped sweet red pepper
       4 oz Shredded mozzarella cheese
       2 tb Grated Parmesan cheese
     1/4 c  Rice vinegar
       1 tb Dry mustard
       1 tb Chopped fresh oregano
       1 tb Chopped fresh basil
       1 tb Chopped fresh parsley
       1 tb Finely chopped onion
       1 tb Capers, drained and crushed
       2 tb Vegetable oil
       2 tb Red wine vinegar
       1 ts Dry white wine (optional)
       1    Clove garlic, minced
   Drain artichokes, reserving marinade, coarsely chop artichokes
   Combine artichokes, spaghetti squash, and next 5 ingredients in a
   large bowl, set aside.
   Combine reserved marinade, rice vinegar, and remaining ingredients in
   a jar. Cover tightly, and shake vigorously. Pour over vegetables.
   Cover and chill 8 hours.