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Light Macaroni SaladLight Macaroni Salad

 

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension

April 24, 2016

 

Yield: Makes 8 servings (3/4 cup)

 

Ingredients:

  • 2 cups uncooked whole wheat elbow macaroni
  • 1 cup fat-free mayonnaise
  • 2 tablespoons sweet pickle relish
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/3 cup chopped carrot
  • 1/4 cup chopped onion
  • 1 hard-cooked egg, sliced
  • Dash paprika

 

Preparation:

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing: In a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper.
  3. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
  4. Refrigerate until serving. Garnish with egg and paprika.

 

Nutrition information per serving

Calories: 111

Total Fat: 2g

Saturated Fat: trace

Cholesterol: 30mg

Sodium: 362mg

Carbohydrates: 20g

Fiber: 2g

Protein: 4g

 

 

Source: Modified from tasteofhome.com

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, April 25, 2016