SWEET MACARONI SALAD
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. -Idalee Scholz, Cocoa Beach, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
Nutrition Facts : Calories 400 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 332mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
MAC SALAD WITH APPLE
I love this salad, I've never wrote down what I do until tonight. Hubby is very happy now! LOL The apple really adds to the flavor, you will love it. Enjoy!
Provided by Janet Scott
Categories Pasta Sides
Time 40m
Number Of Ingredients 8
Steps:
- 1. in a medium to large bowl add your cooked macaroni.
- 2. add your hard boiled eggs
- 3. add diced scallions and celery stir through
- 4. add the rest of your ingredients
- 5. chill for about an hour before serving
MAC AND JACK SALAD
County Fairs are great and the classic country fare sold at them couldn't be fresher, but here's a couple of recipes that'll shake up the country ladies and gents a bit! It's got flavor the folks will be talking about from 2 counties over!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring water to a boil, salt it and add pasta.
- While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
- Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
- Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.
APPLE MALLOW SALAD
I enjoy picking fresh apples at local orchards, and using both red and green apples makes this a festive-looking salad to serve at parties and family gatherings.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar, flour, vinegar and reserved juice until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool., Fold in whipped topping. Fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.
Nutrition Facts : Calories 177 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
MAC SALAD
Hawaii's mac salad is not the summer standard of cookouts on the mainland (what locals call the rest of the United States). The pasta is cooked past al dente, until swoony and soft all the way through. In this version from the chef Mark Noguchi, Gooch to friends, there's a little punch-up of Tabasco and trace sweetness, like a sidelong glance, from grated carrots and a grace note of sugar. The marquee ingredient, of course, is mayonnaise. ''Just so you know, you'll be using a lot of mayo,'' Gooch warns. ''Obscene, guarantee-going-to-make-you-raise-your-eyebrow kine of lot." Yet somehow what you end up with is richness without weight, leavened by tang and salt. In Hawaii, a scoop would be served with a plate lunch, alongside rice and a main dish, like chicken katsu.
Provided by Ligaya Mishan
Categories pastas, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
- Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
- Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
- When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.
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