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Macaroni Salad A La Vinaigrette Recipe
|Macaroni||500 Milliliter, cooked (2 Cups)|
|Yellow onion||1 Small, diced|
|Fresh parsley||80 Milliliter, minced (1/3 Cup)|
|Cucumber||1 , peeled and diced|
|Oil||80 Milliliter (1/3 Cup, Of Your Choice)|
|Fresh lemon juice||60 Milliliter (1/4 Cup)|
|Sugar||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Garlic||1 Clove (5 gm), split in half|
|Dry mustard||1⁄4 Teaspoon (1 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
Serving size: Complete recipe
Calories 2649 Calories from Fat 778
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 12 g59.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2028.6 mg84.5%
Total Carbohydrates 394 g131.2%
Dietary Fiber 20.1 g80.4%
Sugars 19.3 g
Protein 69 g138.6%
Vitamin A 138.2% Vitamin C 233%
Calcium 25.4% Iron 122.3%
*Based on a 2000 Calorie diet
€¢ Microwave the macaroni of your choice according to the Pasta Cooking Chart. Cool.
€¢ To cool macaroni add the diced onion, parsley and cucumber. Mix lightly with two forks.
€¢ Shake prepared dressing and add as much as you like to the macaroni mixture. Toss well and place in a nest of greens. Do not refrigerate as the salad will loose much of its quality.
€¢ When tossed with the dressing, this salad will keep 4 to 6 hours at room temperature and will be even tastier for it.