ounces dried elbow macaroni (2 cups)
pound green beans, trimmed and cut into 1-inch pieces (2 cups)
cup lemon juice
tablespoon Dijon-style mustard
teaspoon kosher salt
teaspoon freshly ground black pepper
cup olive oil
cup plain yogurt or dairy sour cream
ounces cubed cheddar cheese (1-1/4 cups)
cup fresh spinach leaves
large tomato, seeded and chopped (1 cup)
cup chopped green onions
- Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
- For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
- Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.
Nutrition Facts(Macaroni Salad)
- Per serving:
- 150 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 10 mg chol.,
- 220 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 1 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet