Veggie Macaroni Salad Recipe
"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"
10 Servings
Prep: 35 min. + chilling
Ingredients
2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped celery
1 hard-cooked egg, chopped
2 green onions, sliced
DRESSING:
3/4 cup reduced-fat mayonnaise
1 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Nutritional Analysis: One 3/4-cup serving equals 234 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 246 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Veggie Macaroni Salad published in Quick Cooking July/August 2002, p49
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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