Happy Holidays

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Happy Holidays

Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Macaroni Veggie Salad (TNT)

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Macaroni Veggie Salad (TNT) Empty Macaroni Veggie Salad (TNT)

    Post by pstarkoski Tue Jan 13, 2009 5:15 am

    This is a great recipe!! My hubby and I really like tarragon and it is great in this salad...it has such a distinctive taste! If you don't care for tarragon then you could either omit it or substitute an herb of your choice.



    Macaroni Veggie Salad


    ~~~Dressing~~~
    1/4 cup lemon juice
    1 TB Dijon mustard
    1 tsp. kosher salt
    1/4 tsp. ground black pepper
    1/3 cup olive oil
    1/3 cup plain yogurt or dairy sour cream

    To make the Dressing:
    In a medium bowl whisk together lemon juice, mustard, salt, and pepper.
    Whisk in olive oil until thickened. Whisk in yogurt.

    ~~~Salad~~~
    2 cups (8 oz.) dried elbow macaroni
    2 cups (1/2 lb.) green beans, trimmed and cut into 1" pieces
    1-1/4 cups (5 oz.) diced Cheddar cheese
    1 cup fresh baby spinach leaves
    1 cup tomato, seeded and chopped
    1/2 cup chopped green onions
    1 TB snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled

    Cook macaroni according to package directions, about 8 minutes. Add
    green beans during last 5 minutes of cooking. Drain and rinse with cold
    water; drain well.

    To make the Salad:
    Add cheese, spinach, tomato, onions, and tarragon to macaroni and
    green beans. Add dressing. Lightly toss to coat.

    Serve immediately or cover and refrigerate 2 to 24 hours.

    Makes 20 (1/2 cup) servings.

    Nutrition Information:
    Per serving = calories 150, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g,
    Polyunsaturated Fat 1 g, Cholesterol 10 mg, Sodium 220 mg, Carbs 14 g,
    Total Sugar 1 g, Fiber 1 g, Protein 5 g.


    Recipe source: Creative_Cooking_Corner yahoo group, submitted by Joanie.
    This would be great for those summer picnics and get togethers!
    hugs,
    peg




      Current date/time is Tue Mar 19, 2024 6:53 pm