Picnic Macaroni Salad
Ingredients:
8 ounces macaroni, cooked, rinsed and drained
8 ounces cooked ham, cut in strips
8 ounces cubed American cheese (Velveeta)
1 can (12 to 14 ounces) pineapple tidbits
1/2 cup chopped sweet pickle
1 cup thinly sliced celery
1 teaspoon minced onion
1/3 cup diced pimento
1/2 cup salad dressing or mayonnaise
1 teaspoon salt
curry powder to taste, optional
Preparation:
Mix all ingredients to combine; chill thoroughly and store in refrigerator. Serves 6 to 8.
Creole Macaroni Salad
Ingredients:
8 ounces cooked macaroni, rinsed and drained well
2 cups diced tomatoes
3/4 cup shredded Cheddar or Monterey Jack cheese
1 cup mayonnaise
1/4 cup sliced stuffed olives
2 tablespoons grated onions
1 small clove garlic, finely minced
1/8 teaspoon cayenne
lettuce leaves
Preparation:
Chill macaroni and measure 4 cups. Combine with remaining ingredients and serve with dressing on lettuce leaves.
Biltong and macaroni salad
Ingredients
DRESSING
50 ml prepared honey mustard
50 ml apple cider vinegar
150 ml sunflower oil
20 ml freshly chopped parsley
SALAD
150 g beef biltong
500 g macaroni
10 peppadews, sliced
2 yellow peppers, cubed
1 onion, finely chopped
6 courgettes, sliced and lightly fried
100 g feta cheese, cubed
Method:
1. DRESSING: Whisk mustard and vinegar together until well mixed. Add oil slowly, whisking continuously. Stir in the parsley. 2. SALAD: Pour dressing over biltong and allow to stand for half an hour. Cook pasta according to pack instructions. Drain and mix in biltong and dressing to coat the pasta well. Allow to cool. 3. Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper.I need a great macaroni salad recipe?
Macaroni Salad
I like to use elbow or shell macaroni, but any shape works.
A cup of dried pasta expands to make 4 regular servings.
After macaroni has boiled, drain %26amp; rinse it in cold water.
Finely chop a medium white onion, or several green onions.
If you don't like onion, use diced celery for some crunch.
Optionally, dice up some red or green sweet peppers.
You can add other veggies, like peas or corn, in season.
Herb Vinaigrette (Makes 1/3 cup)
2 tbsp vegetable oil (Canola or Safflower preferred)
2 tbsp lemon juice (or cider or red wine vinegar)
1 garlic clove minced (to taste)
1 or 2 tsp mustard (Dijon for some bite)
2 tbsp poppy seeds or fresh chopped mixed herbs
(or 2 tsp dried) - basil, parsley, dill etc.
Pinch of sea salt and ground peppercorns
Add all ingredients to small screw cap jar and shake well.
MACARONI AND CHICKEN SALAD
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
apple cider vinegar
salt
pepper
sugar
Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.
Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.
Mix; add to salad mixture.
Chill and enjoy.
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MACARONI SALAD
16 oz macaroni cooked
1 pt mayonaise
1 cn eagle condensed milk
1 cup vinegar
4 each carrots, grated
1 each onion, chopped
1 each pepper, chopped
Mix all ingredients and chill overnight.
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Macaroni Salad For 100
6 lb Fully cooked ham, cubed
6 lb Macaroni, cooked %26amp; drained
3 lb Shredded cheddar cheese
2 Bags, frozen peas, thawed
-20 ounces each 2 bn Celery, chopped (12 cups)
2 lg Onions, chopped (2 1/2 cups)
2 cn Pitted ripe olives, drained
-and sliced ----------------------------------DRESSI鈥?2 qt Mayonaise
1 Bottle western or French
-salad dressing 1/4 c Vinegar
1/4 c Sugar
1 c Light cream
1 1/2 ts Onion salt
1 1/2 ts Garlic salt
1 ts Salt
1 ts Pepper
Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate.
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Turkey Macaroni Salad
1 1/2 c Uncooked Elbow Or Spiral
-Macaroni; About 6 Ounces 10 oz Frozen Green Peas; 1 Pkg
2 c Cooked Turkey; Cut Up
3/4 c Cholesterol Free Reduced
-Dressing 1/2 c Cheddar Cheese; Shredded,
- 2 Ounces 5 md Green Onions; Sliced, About
1/2 Cup
1/3 c Sweet Pickle Relish
1 md Celery Stalk; Sliced, About
- 1/2 Cup 3 c Lettuce; Torn Into Bite Size
-Pieces, About 1/2 Medium -Head Cook the macaroni according to the package directions and drain. Rinse with cold water and drain again. Rinse the frozen peas with cold water to separate and drain. Mix the macaroni, peas and remaining ingredients except the lettuce. Cover and refrigerate about 4 hours or until well chilled. Serve on the lettuce. Nutrition Information Per Serving: Calories: 300 Protein: 22 Grams Carbohydrates: 40 Grams Fat: 6 Grams Cholesterol: 45 Milligrams Sodium: 640 Milligrams Potassium: 370 Milligrams
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