Macaroni Salad Ricotta Recipe
Ingredients
| Prepared mustard | 2 Teaspoon | |
| 1 tablespoon plain nonfat yogurt | ||
| 1 cup part-skim ricotta cheese | ||
| Wholewheat | 4 Ounce, cooked, drained | |
| Ripe olives | 1/4 Cup (16 tbs), chopped | |
| 1 green bell pepper, chopped coarsely | ||
| 2 scallions with tops, chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| Pimiento to taste | ||
| Dill | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Salad greens | 2 Cup (16 tbs) | |
Directions
In a bowl, combine mustard and yogurt, stirring to mix well.
Add more yogurt if necessary to achieve the consistency of mayonnaise.
Add ricotta and stir to mix well.
Stir in all other ingredients except salad greens.
Divide salad greens equally among four plates.
Top with equal amounts of the macaroni mixture.
Add more yogurt if necessary to achieve the consistency of mayonnaise.
Add ricotta and stir to mix well.
Stir in all other ingredients except salad greens.
Divide salad greens equally among four plates.
Top with equal amounts of the macaroni mixture.
Chef
