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Suggest a better description1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-GUIDELINES. 2. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL. 3. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY, UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY. DO NOT OVERCOOK. 4. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY. PLACE IN REFRIGERATOR T CHILL FOR USE IN STEP 6. 5. CHOP 28 EGGS. CUT REMAINING EGGS (8) IN THIN CROSSWISE SLICES; SET ASIDE FOR USE IN STEP 7. 6. COMBINE MACARONI, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, SALAD DRESSING, SALT, PEPPER, AND VINEGAR. TOSS LIGHTLY. 7. GARNISH WITH EGG SLICES AND PAPRIKA. 8. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 4 LB (5 3/4 QT) SHELL MACARONI MAY BE USED. NOTE: 2. IN STEP 5, 3 LB 3 OZ FRESH CELERY A.P. WILL YIELD 2 LB 5 OZ CHOPPED CELERY; 1 LB 8 OZ DRY ONIONS A.P. WILL YIELD 1 LB 6 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 5, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 4. IN STEP 7, 2-NO. 300 CN OLIVES, RIPE, WHOLE, UNPITTED OR PITTED, DRAINED MAY BE USED RO GARNISH. NOTE: ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M03400 SERVING SIZE: 2/3 CUP From the
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 34 | ||
Calories from Fat: 6 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 73mg | 3 % | |
Potassium 99.9mg | 3 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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