Margies Salmon Macaroni Salad Recipes

Steps:

• Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again.
• Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
• Stir well to evenly mix.
• Chill about 2 hours before serving.

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Steps:

• 1. In a small bowl, combine dressing ingredients; cover and refrigerate.
• 2. Drain and flake salmon. Prep vegetables.
• 3. Cook eggs to hard boiled (could do ahead). Cook macaroni per package directions, rinse with cold water and drain.
• 4. In medium bowl, combine remaining ingredients, except lettuce and eggs. Stir in dressing and toss.
• 5. Serve on lettuce leaves, and garnish with eggs. Makes 4 servings. Each serving is 205 calories.

Steps:

• In large bowl, combine all ingredients. Mix well. Cover, chill thoroughly. Stir before serving.