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Everything Salad

Everything Salad
This salad is a complete meal, or it can be served as a side dish. When I was young, this was the only salad dressing my mother ever made.
6-8 ServingsPrep: 30 min. + chilling

Ingredients

  • 6 eggs, beaten
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1 teaspoon salt
  • 4 cups cooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1-1/4 cups cubed fully cooked ham
  • 1 cup (4 ounces) cubed process cheese (Velveeta)
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 3/4 cup sweet pickle relish
  • 3/4 cup sliced pimiento-stuffed olives
  • 1/3 cup mayonnaise

Directions

  • In a saucepan, combine the eggs, sugar, vinegar and salt; cook and
  • stir over low heat for 10 minutes or until mixture is thickened and
  • a thermometer reads 160°. Cool completely, stirring several
  • times.
  • In a bowl, combine the macaroni, hard-cooked eggs, ham, cheese,
  • celery, onion, pickle relish and olives. Stir mayonnaise into cooled
  • egg mixture; pour over macaroni mixture. Stir to coat. Cover and
  • refrigerate for at least 2 hours. Yield: 6-8 servings.
© Taste of Home 2011 Tasteofhome Logo

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Everything Salad (continued)

Nutrition Facts: 1 serving (1 each) equals 411 calories, 21 g fat (6 g saturated fat), 263 mg cholesterol, 1,329 mg sodium, 39 g carbohydrate, 2 g fiber, 17 g protein.
© Taste of Home 2011 Tasteofhome Logo