Name: Macaroni Salad
Ingredients: 2/3 c Low-fat sour cream; 1/3 c Light mayonnaise; 2 tb Chopped fresh parsley; 2 tb Sweet pickle relish; 1 tb Spicy brown mustard; 1/4 ts White pepper; 4 c Cooked elbow macaroni (about 8 ounces uncooked pasta); 1 c Sliced green onions; 1 c Frozen green peas; thawed; 3/4 c (3 ounces) diced reduced-fat sharp cheddar cheese; 1/2 c Diced carrot; 1/2 c Diced green bell pepper; 1/2 c Sliced celery; 1/2 c Diced lean ham (about 2 ounces)

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta, Salads	8	Servings

INGREDIENTS

2/3	c	Low-fat sour cream
1/3	c	Light mayonnaise
2	tb	Chopped fresh parsley
2	tb	Sweet pickle relish
1	tb	Spicy brown mustard
1/4	ts	White pepper
4	c	Cooked elbow macaroni (about 8 ounces uncooked pasta)
1	c	Sliced green onions
1	c	Frozen green peas; thawed
3/4	c	(3 ounces) diced reduced-fat sharp cheddar cheese
1/2	c	Diced carrot
1/2	c	Diced green bell pepper
1/2	c	Sliced celery
1/2	c	Diced lean ham (about 2 ounces)

INSTRUCTIONS

1. Combine first 6 ingredients in a large bowl; stir well. Add macaroni and
remaining ingredients; toss well to coat. Cover and chill. Yield: 8
servings (serving size: 1 cup).
CALORIES 229 (29% from fat); FAT 7.5g (sat 0.7g, mono 0.3g, poly fig);
PROTEIN 9.9g; CARB 28.8g; FIBER 1.9g; CHOL 15mg; IRON 1.8mg;
SODIUM 203mg; CALC 123mg
Recipe by: Paula Hampton (Cooking Light, Aug. 1997) Posted to MC-Recipe
Digest V1 #740 by C4 <[email protected]> on Aug 13, 1997

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