Macaroni Salad

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1/2 c Diced carrot
1 c Green Onions; Sliced
2/3 c Low-fat sour cream
1 c Frozen green peas; thawed
1/4 ts White pepper
3/4 c (3 ounces) diced reduced-fat
1/2 c Diced lean ham (about 2
4 c Cooked elbow macaroni (about
2 tb Sweet pickle relish
1 tb Spicy brown mustard
1/2 c Diced green bell pepper
1/2 c Sliced celery
1/3 c Light mayonnaise
2 tb Chopped fresh parsley

Original recipe makes 8 Servings



1. Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill. Yield: 8 servings (serving size: 1 cup). CALORIES 229 (29% from fat); FAT 7.5g (sat 0.7g, mono 0.3g, poly fig); PROTEIN 9.9g; CARB 28.8g; FIBER 1.9g; CHOL 15mg; IRON 1.8mg; SODIUM 203mg; CALC 123mg Recipe by: Paula Hampton (Cooking Light, Aug. 1997) Posted to MC-Recipe Digest V1 #740 by C4 on Aug 13, 1997

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I would love to see the whole recipe....I there is one ingredient missing and part of one or two instructions I can see.......this looks exactly like what Im looking to make.....
TheresaTeee 6y ago

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