Saturday, June 27, 2009

{soups-salads-and-salad-dressings} Macaroni Coleslaw



Macaroni Coleslaw
Healthy Cooking
June/July 2009 issue
Page:33


My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. Sandra Matteson - Westhope, ND

SERVINGS: 16
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 25 min. + chilling

Ingredients:
1 package (7 ounces) ring macaroni or ditalini
1 package (16 ounces) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped
DRESSING:
1-1/2 cups reduced-fat salad dressing
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.
    In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.

 

Nutrition Facts
One serving:3/4 cup
Calories: 150,Fat:5 g,Saturated Fat:1 g,Cholesterol:6 mg,Sodium:286 mg,Carbohydrate:24 g,Fiber:2 g,Protein:3 g
Diabetic Exchange:
1 starch, 1 vegetable, 1 fat.

 

 

 

 
 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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