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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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When I bring this super salad to church dinners, there is usually nothing to take home, relates Lynn Cole of Sagle, Idaho. Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad, she suggests. The dressing is so good that we use it on potato salads and even lettuce salads! Ingredients:
2 cups uncooked elbow macaroni |
1 large tomato, seeded and chopped |
1 cup frozen peas, thawed |
1/2 cup shredded reduced-fat cheddar cheese |
1/2 cup chopped celery |
1 hard-cooked egg, chopped |
2 green onions, sliced |
dressing: |
3/4 cup reduced-fat mayonnaise |
1 cup fat-free plain yogurt |
2 tablespoons sugar |
1 tablespoon prepared mustard |
1/8 teaspoon celery seed |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions.
2. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
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