| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 8 | oz | Elbow macaroni |
| 1/4 | c | Black olives, sliced |
| 1/4 | c | Celery, thinly sliced |
| 1/4 | c | Red bell pepper, finely |
| chopped | ||
| 1/4 | c | Onion, chopped |
| 1 | T | Fresh dill, minced |
| 1/2 | c | Fat-free mayonnaise |
| 1/4 | c | Fat-free sour cream |
| 1/8 | t | Ground black pepper |
| Salt, to taste |
INSTRUCTIONS
shredded carrot may be substituted for the red bell pepper; chives for the dill. If using dried herbs, use 1/3 as much. Cook the macaroni al dente according to package directions. Drain, rinse with cool water, and drain again. Place the macaroni in a large bowl. Add the olives, celery, peppers or carrots, onion and chives or dill, and toss to mix. Combine the mayonnaise, sour cream, mustard, pepper, and salt (if using) in a small bowl and whisk together to mix well. Pour the dressing over the macaroni mixture and toss to mix well. Cover and chill for several hours before serving. Recipe by: Woodruff, Sandra. Brand name Fat-Fighter's Cook Book Posted to MC-Recipe Digest V1 #726 by "hurlbert@concentric.net" <hurlbert@concentric.net> on Aug 8, 1997
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 7.6mg
Sodium: 275.8mg
Potassium: 131.2mg
Carbohydrates: 6.3g
Fiber: 1.4g
Sugar: 1.7g
Protein: 1.6g