| |
| |
| 2 cups |
|
uncooked elbow macaroni (I used penne whole wheat but any shape would do) |
|
| 6 |
|
hard-cooked eggs, chopped |
|
| 1 |
|
small onion, chopped |
|
| 3 |
|
stalks celery, chopped |
|
| 1 |
|
small red bell pepper, seeded and chopped (I used 2 grated carrots) |
|
| 2 Tbs |
|
dill pickle relish |
|
| 2 cups |
|
FF creamy salad dressing (e.g. Miracle Whip) |
|
| 3 Tbs |
|
prepared yellow mustard |
|
| 2 1/4 tsp |
|
white vinegar |
|
| 1/4 tsp |
|
salt |
|
| 3/4 tsp |
|
celery seed |
|
|
|
| |
| 1 |
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. |
| 2 |
In a large bowl, stir together the eggs, onion, celery, red pepper (or carrots), and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|