"A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad i have ever had. Enjoy!"
Ingredients:
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs, chopped
- 1 small onion, chopped
- 3 stalks celery, chopped
- 1 small red bell pepper, seeded and chopped
- 2 tablespoons dill pickle relish
- 2 cups creamy salad dressing (e.g, Miracle whip)
- 3 tablespoons prepared yellow mustard
- 3/4 cup white sugar
- 2 1/4 teaspoons white vinegar
- 1/4 teaspoon salt
- 2/4 teaspoon celery seed
Directions:
- Prep : 15 m
- Cook : 10 m
- Ready In : 1 h 25 m
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
- In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
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Nutrition Facts:
Nutritional Information
Amish Macaroni Salad
Servings Per Recipe: 6
Amount Per Serving
Calories: 532
Amount Per Serving
Calories: 532
% Daily Value *
Total Fat: 39 %
Saturated Fat:
Cholesterol: 44 %
Sodium: 38 %
Potassium: 5 %
Total Carbohydrates: 21 %
Dietary Fiber: 11 %
Protein: 18 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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