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"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!"
This recipe is:
Diabetic Friendly
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.
Originally published as Veggie Macaroni Salad in Quick Cooking July/August 2002, p49
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Reviewed on Sep. 11, 2011 by cwbuff
I tried this salad with lemon yogurt instead of plain, as I though it would make a good taste combination with the mustard, and it turned out great! This salad is very eye- catching with its colors. Very satisfying!
Reviewed on Mar. 12, 2011 by gillettcookie
we make this for a summer -time meal... so easy and light and it doesn't heat up the house! thank you for another summer meal idea!
Reviewed on Jul. 06, 2010 by sfarmer
Best macaroni salad I've ever made. I substituted shredded carrots for the celery and 1/4 cup red onions for the sliced green onions. The dressing is light and flavorful.
Reviewed on May. 19, 2010 by raphsmom
This was very good. I added an extra 2 tsps of prepared mustard and 2 1/2 tsps of salt once ready to be chilled. Very, very good.
Reviewed on Apr. 08, 2010 by bootscooter
This recipe was FANTASTIC! Loved it!
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