| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegetarian |
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Medium shell macaroni; uncooked |
| 8 |
oz |
Roast beef, cooked; sliced in strips |
| 1 |
c |
Celery; sliced 1/4" thick |
| 1 |
c |
Cherry tomatoes; halved |
| 1/2 |
c |
Red onion; sliced 1/4" thick |
| 1 |
c |
Plain yogurt |
| 1/2 |
c |
Mayonnaise or salad dressing |
| 1/4 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Fresh tarragon; chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cook macaroni according to package directions. Rinse with cold water,
drain, and refrigerate.
In a large bowl, stir together beef, celery, tomatoes and red onions
(separated into rings). Stir into macaroni. Refrigerate at least one
hour.
In another bowl, stir together yogurt (I use non-fat), mayo or salad
dressing (I use light salad dressing), parsley, chives, tarragon (can
substitute 1/4 teaspoon dried tarragon for fresh), salt and pepper. Cover
and refrigerate at least 1 hour.
Can be served one of 2 ways:
1. Place onto plates or into bowls, and pour a spoonful of dressing over
top, without mixing it together.
2. Pour dressing over the entire salad and serve in a large bowl.
This is even great as a vegetarian dish.
Recipe By : Treasury of Country Kitchens
Posted to EAT-L Digest 11 October 96
Date: Sat, 12 Oct 1996 17:45:02 -0500
From: Janet Baker <[email protected]>
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”