Salmon Macaroni Salad With Poppy Seed Dressing |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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I needed something tangy and a little sweetness to the dressing. Add djion mustard, poppy seed dressing, some mayo (or Miracle Whip), a little sweet relish and you have it. Add a little more cayenne if you wish. This is an optional ingredient. Ingredients:
1 cup dry elbow macaroni |
water |
salt |
2 cups canned salmon, skin and bones removed |
2 stalks celery & leaves, diced |
1/2 cup white onion |
4 hard-boiled eggs, chopped |
9 pimento stuffed olives, halved |
salt |
white pepper |
1/2 cup kraft poppy seed dressing |
1/3 cup mayonnaise |
1/2 teaspoon sweet pickle relish |
1/2 teaspoon dijon mustard |
1 dash cayenne pepper (optional) |
Directions:
1. Bring 2 quarts of water to boil. add a dash of salt.
2. Add macaroni and cook to ala dente. Do not rinse.
3. Note: I stir macaroni, put a lid on the pot and turn the heat off.
4. Check after a few minutes. Macaroni will cook in the hot water.
5. Drain, do not rinse.
6. Mix the ingredients for the dressing and put in refrigerator to chill.
7. In salad bowl, add macaroni, salmon celery and hard boiled eggs and olives.
8. Mix gently. Add salt and pepper to taste. Cover and chill if desired.
9. Mix the chilled dressing in the salad.
10. Serve with crackers.
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