Salads

Macaroni Salad

4

Creamy and crunchy at the same time, this recipe for macaroni salad is great for summer picnics or with a hamburger any day of the week.

12
10-12 oz. pkg. salad macaroni
8-10 green onions, sliced
4-5 stalks celery, chopped fine
4 oz. (small) can sliced black olives, drained
1/2-3/4 lb sharp cheddar cheese, in small cubes
1 1/2 cup mayonaise
2 Tablespoons prepared yellow mustard
1 teaspoon sugar
1 teaspoon vinegar or apple cider vinegar
salt and pepper to taste
Cook salad macaroni, rinse in cold water and set aside to drain well. Add green onions, celery, olives, cheese to macaroni. In a seperate bowl make the dressing by combining mayo, mustard, sugar, vinegar, salt and pepper. Taste to make sure it isn't too sweet or too sour. Gently stir the dressing into the macaroni mixture until it is all miostened and not overly wet. If you have some dressing leftover, save it to stir into the sald right before serving. The macaroni tends to absorb the dressing and get a little drier as it refrigerates. If you don't have dressing left, stir in a little extra mayonaise. Refrigerate for a couple of hours before serving.
Nutritions

Calories
120

Sodium
135mg
5% DV

Fat
2g
4% DV

Protein
4g
8% DV

Carbs
20g
6% DV

Fiber
3g
14% DV

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