Macaroni/Cucumber Salad Recipe
Ingredients
- 1 cup frozen peas
- 1 cup small macaroni shells
- 1 cucumber
- 1 onion, chopped fine (red ones work good)
- 2 stalks celery, chopped fine
- Cheddar cheese to taste (cut into small cubes)
- 1 cup ranch salad dressing
- Salt & pepper to taste
Directions
- Cook macaroni according to package directions; drain.
- Put peas in cold water for a few minutes to thaw.
- Partially peel and cup up cucumber into bite size pieces.
- Mix all together with dressing, salt & pepper.
- Let set a few hours or overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 179 | |
| Calories from Fat 20 | 11% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 261mg | 11% |
| Potassium 192mg | 5% |
| Total Carbs 33.65g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.08g | 3% |
| Protein 5.98g | 10% |
