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A plateful of Togolese Spaghetti Salad

Togolese Spaghetti Salad

A wonderful salad that could also be turned into a light lunch served on a French Baguette
Course Salad
Cuisine Togolese, West African
Prep Time 10 minutes
Cook Time 40 minutes
refrigeration time 1 hour
Total Time 1 hour 50 minutes
Servings 4
Calories 677kcal
Author Darlene at International Cuisine


For the Salad

  • 1 16 0z Spaghetti, Thin
  • 2 medium Tomatoes Diced
  • 1 Beet Diced
  • 4 Carrots Sliced
  • 1 Small Onion Red, sliced
  • 10 large Eggs
  • 4 cups Lettuce

For the Dressing

  • 1/2 cup Mayonnaise
  • 2 Tbsp dijon mustard
  • 1 Tbsp vinegar
  • 1/2 cup Olive Oil
  • 1 Tbsp Parsley chopped
  • Salt and Pepper to taste


  • Place the eggs and beet in a sauce pan and cover with water, add a little salt
  • Cook the eggs for 12 minutes and remove the eggs and run cool water over them. Let the beet cook for another 20 minutes or so until tender. Remove and dice when cool enough to handle
  • Cook the spaghetti following package instruction, run under cool water and put in refrigerator with a touch of oil so it won't stick together.
  • Mix together all the dressing ingredients and set aside
  • In a large bowl place the lettuce and the rest of the salad ingredients.
  • Pour the dressing over all of it and toss gently. Put it in the refrigerator for about 1 hour Serve with French baguettes.


Calories: 677kcal | Carbohydrates: 16g | Protein: 19g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 477mg | Sodium: 511mg | Potassium: 730mg | Fiber: 4g | Sugar: 9g | Vitamin A: 11854IU | Vitamin C: 18mg | Calcium: 125mg | Iron: 3mg