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

Marinated Taro Root

488

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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