T"go to" macaroni salad.
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
This is really good macaroni salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1717g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3416 | ||
Calories from Fat: 1098 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122g | 163 % | |
Saturated Fat 44.1g | 220 % | |
Monounsaturated Fat 42.9g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 3351.2mg | 1031 % | |
Sodium 21939.9mg | 757 % | |
Potassium 2712.3mg | 71 % | |
Total Carbohydrate 395.4g | 116 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 377.8g | ||
Protein 179.3g | 256 % | |
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: 3416
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