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Macaroni Salad
Ingredients
- 8 ounces dried elbow macaroni (2 cups)
- 1/2 pound green beans, trimmed and cut into 1-inch pieces (2 cups)
- 1/4 cup lemon juice
- 1 tablespoon Dijon-style mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 1/3 cup plain yogurt or dairy sour cream
- 5 ounces cubed cheddar cheese (1-1/4 cups)
- 1 cup fresh spinach leaves
- 1 large tomato, seeded and chopped (1 cup)
- 1/2 cup chopped green onions
- 1 tablespoon snipped fresh tarragon or 12 tsp. dried tarragon, crumbled
Directions
1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.
2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.
3. 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)
- Servings Per Recipe 20,
- cal. (kcal) 150,
- Fat, total (g) 8,
- chol. (mg) 10,
- sat. fat (g) 3,
- carb. (g) 14,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 534,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 220,
- Potassium (mg) 130,
- calcium (mg) 91,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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