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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Start your picnic right with this delicious macaroni salad. It's loaded with diced veggies and bacon, and coated with a zesty dressing similar to one you'd use for German potato salad. Ingredients:
1 package (7 ounces) elbow macaroni |
1/4 pound sliced bacon, diced |
1/2 pound sliced fresh mushrooms |
1/3 to 1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2/3 cup cider vinegar |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup sliced radishes |
2 tablespoons minced fresh parsley |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3. Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley. Yield: 6 servings.
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