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Old-fashioned Macaroni Salad

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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

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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


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