| 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 <c4@groupz.net> on Aug 13, 1997
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