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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
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