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Macaroni Salad Recipe
|Shell macaroni||16 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Hot water||2 Tablespoon|
|Mayonnaise/Salad dressing||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Tomatoes||3 , seeded and chopped|
|Finely chopped red onion||3⁄4 Cup (12 tbs)|
|Green peppers||2 Small, chopped|
|Chopped sweet pickle||1⁄3 Cup (5.33 tbs)|
|Shallots||3 Large, chopped|
|Dried dill weed||2 Teaspoon|
Serving size: Complete recipe
Calories 4629 Calories from Fat 2640
% Daily Value*
Total Fat 294 g452.9%
Saturated Fat 40.6 g203%
Trans Fat 0 g
Cholesterol 307.2 mg
Sodium 4534.6 mg188.9%
Total Carbohydrates 416 g138.8%
Dietary Fiber 24.2 g96.9%
Sugars 61.9 g
Protein 76 g152%
Vitamin A 117.7% Vitamin C 306%
Calcium 68.7% Iron 151.2%
*Based on a 2000 Calorie diet
Toss with milk; cover and chill.
Dissolve bouillon granules in the hot water.
Stir together mayonnaise or salad dressing, sour cream, bouillon, 1 1/2 teaspoons salt, and several dashes of pepper.
Stir into macaroni.
Reserve a third of the chopped tomato, a fourth of the chopped onion, and a fourth of the green pepper for garnish.
Fold remaining tomato, onion, and green pepper, along with chopped pickle, shallots, and dillweed, into macaroni.
Turn into serving bowl.
Garnish with reserved tomato, onion, and green pepper.