Mr. Big Food veganized this recipe by using a French dressing (recipe here), rather than mayonnaise.
MACARONI VEGETABLE
SALAD AND SERVING VARIATIONS
Serves 4-6
1 Tbsp salt
3 quarts boiling water
2 C elbow macaroni
½ C diced celery
½ C diced bell pepper
½ C carrots, peeled and shredded
¼ C onion, chopped fine
2/3 C mayonnaise (preferably homemade—see recipes in Basics
section)
1 Tbsp lemon juice
½ tsp salt
¼ tsp pepper
¼ tsp dry mustard
Add salt to rapidly boiling water, gradually add macaroni so
that water continues to boil, and cook uncovered, stirring occasionally, until
macaroni is tender. Drain macaroni in a colander, rinse with cold water, and
drain again. Combine macaroni with remaining ingredients, toss lightly, and
chill.
FOR A PICNIC
Turn mixture into a chilled wide-mouth vacuum jug.
TO SERVE AT HOME
Serve salad on crisp salad greens garnished with additional
shredded carrot.
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