Nutrition Facts

  • One serving:
  • One 3/4-cup serving
  • Calories:
  • 234
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 246 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g
  • Diabetic Exch:
  • 2 starch, 1-1/2 fat.

Veggie Macaroni Salad

"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!"

SERVINGS

10

CATEGORY

Lower Fat

METHOD

Chill

PREP

35 min.

TOTAL

35 min.

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.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008