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Macaroni Salad Recipe

   
 

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     Macaroni Salad

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

Ingredients
1 lb. whole-grain elbow macaroni
1 1/4 cups partially thawed frozen petite peas
4 scallions or green onions, thinly sliced diagonally
6 ounces lean ham, cut into ¼ dice (optional)
3/4 cup light mayonnaise
3/4 cup fat-free sour cream (or use light sour cream)
1 tsp white wine vinegar (or use rice wine or cider vinegar)
1 tsp sugar
1/4 tsp ground nutmeg
 
1/4 tsp kosher salt
Freshly ground pepper to taste
2 stalks celery, sliced diagonally

Instructions
Cook macaroni until al dente; drain and rinse with cold water. Transfer noodles to a large bowl; cover the bowl and refrigerate until completely cooled.
Once cooled, add peas, sliced celery, scallions and ham and toss to blend.
In a small bowl whisk together light mayo, sour cream, vinegar, sugar, nutmeg and 1/4 tsp salt.
Spoon over macaroni mixture and stir to blend. Season with pepper to taste. Cover bowl and refrigerate until ready to serve.
Serving Suggestions
Calories- 254, Fat- 5 g, Carbohydrates- 42 g, Protein- 10 g, Yield- 10 servings


Originally Submitted
11/25/2011





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