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Icebox macaroni salad
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| Artist: |
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| Categories: |
Cereals, Desserts, Leftovers, Pastas & Noodles, Rice & Grains, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Elbow macaroni, uncooked | | 1
| tbsp | White vinegar | | 1
| tbsp | Olive oil | | 1/2
| cup | Onions, chopped | | 1/2
| cup | Bell peppers, chopped | | 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1
| cup | Fat-free cheddar cheese | | | -shredded | | 1/2
| cup | Fat-free mayonnaise | | 2
| cup | Frozen green peas, thawed | | 1
| cup | Turkey light meat, skinless | | | -cooked and cubed | | 1
| cup | Celery, diced |
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Procedures:
| 1 | Cook macaroni according to package directions. | | 2 | Do not chill. | | 3 | While still hot drizzle with oil and vinegar. | | 4 | Add onions, bell peppers, salt, black pepper, cheese, and mayonnaise. | | 5 | Mix well. | | 6 | Gently mix in peas, turkey, and celery. | | 7 | Chill thoroughly. | | 8 | Per serving: 196 calories; 3g fat (13% calories from fat); 12g protein; 31g carbohydrate; 12mg cholesterol; 427mg sodium serving ideas : serve with salad greens and sliced french bread |
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