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Macaroni Salad Platter Recipe
|Boiling water||6 Cup (96 tbs)|
|Elbow macaroni||4 Cup (64 tbs), uncooked|
|Chopped celery||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Iceberg lettuce||1 Medium|
|Radish roses||5 Medium|
|Luncheon meat||12 Ounce, chilled and cut into strips|
|Frankfurters||12 Ounce, chilled and sliced|
|Peas||1 Pound, chilled and drained|
Calories 654 Calories from Fat 325
% Daily Value*
Total Fat 36 g55.5%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 62.7 mg
Sodium 2545.6 mg106.1%
Total Carbohydrates 56 g18.6%
Dietary Fiber 6 g23.9%
Sugars 9.4 g
Protein 25 g49.8%
Vitamin A 18.9% Vitamin C 43%
Calcium 15.4% Iron 20.5%
*Based on a 2000 Calorie diet
Gradually add macaroni so that water continues to boil.
Cook, uncovered, until tender, stirring occasionally.
Drain in colander.
Rinse with cold water; drain again.
Combine macaroni with celery, onion, pickle relish, remaining salt, mustard, vinegar and mayonnaise; toss lightly.
Arrange on crisp lettuce leaves with radish roses, canned meats and peas.
Serve with salad dressing if desired.