Macaroni, Vegetable Salad Recipe
Servings: 6
Ingredients
- 1 (1 lb.) pkg. shell macaroni
- 3 lg. or possibly 4 sm. carrots
- 1 c. thinly sliced celery
- 1 green pepper
- 1 med. onion, optional
- 1 teaspoon onion flakes can be sub. for onion
Directions
- Cook macaroni by package directions the small shell is best. Run cool water through till thoroughly cooked; drain well. Set aside. Prepare vegetables. I chop them in my blender. Add in to macaroni.
- Dressing: Put all ingredients in a bowl and beat with egg beater; add in to macaroni and vegetables. Make at least 24 hrs before serving. Will keep and improve flavors for days tightly covered and in the refrigerator.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 356mg | 10% |
| Total Carbs 62.08g | 17% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.81g | 3% |
| Protein 10.56g | 17% |
