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Macaroni and Zucchini Salad Recipe
|Sliced mushrooms||1 Cup (16 tbs)|
|Cooked whole wheat macaroni||1 Cup (16 tbs)|
|Cream||3⁄4 Cup (12 tbs)|
|Crunchy peanut butter||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|White wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Roasted peanuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2506 Calories from Fat 1443
% Daily Value*
Total Fat 164 g252.3%
Saturated Fat 24.5 g122.7%
Trans Fat 0 g
Cholesterol 90.8 mg
Sodium 2054.8 mg85.6%
Total Carbohydrates 226 g75.4%
Dietary Fiber 18.3 g73.3%
Sugars 88 g
Protein 45 g89.5%
Vitamin A 15.4% Vitamin C 76.5%
Calcium 50.7% Iron 35.4%
*Based on a 2000 Calorie diet
Sprinkle with salt and let stand for 30 minutes.
Rinse under cold water and pat dry.
Combine the zucchini, mushrooms and macaroni in a salad bowl and chill while you prepare the dressing.
Place all the remaining ingredients except the peanuts in a blender and whip until smooth but not too thick.
Coat the salad lightly with the dressing.
Chill well and serve garnished with roasted peanuts.
Any leftover dressing will keep for 2 days in the refrigerator.