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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This salad was a big hit at a church function I attended. The lady who brought it told me basically what she had done, and I quickly bought the ingredients and fixed the salad myself the next day so I could jot it down and share with you all. Cook time is for cooking the pasta - also allow cooling time for the pasta (at least 30 minutes). Once assembled, the salad neds to chill as well - at least 1 hour before serving. Ingredients:
2 cups uncooked small elbow macaroni, cooked,drained,rinsed in cold water,cooled |
3/4 cup red bell pepper, seeded,in small dice |
3/4 cup red onion, finely chopped |
1 stalk celery, finely chopped |
3/4 cup raisins or 3/4 cup sultana |
2 -2 1/2 cups fresh broccoli florets, cut into very small pieces |
1/4 cup sunflower seeds (optional) |
1/3 cup mayonnaise (regular or light) |
1/2 cup miracle whip (regular or light) |
2 tablespoons apple cider vinegar |
4 teaspoons granulated sugar, to taste |
1/4 teaspoon ground black pepper, to taste |
1/2 teaspoon salt, to taste |
Directions:
1. In a large bowl, combine noodles, veggies, raisins, and sunflower seeds.
2. In a small bowl, combine mayonnaise, Miracle Whip, vinegar, and sugar well.
3. Pour dressing over salad and mix well.
4. Season with salt and pepper to taste.
5. Chill for at least 1 hour before serving in a covered bowl.
6. Stir again before serving and adjust seasonings if needed.
7. If too dry, add a an extra spoonful of may or Miracle Whip if desired.
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