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Everything Salad Recipe
Everything Salad Recipe photo by Taste of Home

Everything Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6-8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Everything Salad in Country April/May 2004, p51

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Everything Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Oct. 16, 2013

I prepared this yesterday. It is a real winner. I substituted grated LOL white cheese for the Velveeta. This is a real keeper for me.

MY REVIEW
Reviewed Apr. 1, 2013

This is my favorite dish to take to a party. Always a hit.

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