Macaroni Cheddar Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cooked small elbow macaroni | Cooked according to manufacture directions. |
| ¼ cup chopped onion | Washed, peeled and chopped |
| 2 tablespoons pimento | Drained |
| ¼ cup green pepper or dill pickles | Washed, trimmed and chopped |
| 1 cup celery | Washed, trimmed and diced |
| I cup light mayonnaise | |
| 1 cup low fat Cheddar cheese | Shredded |
| 1 ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| Lettuce leaves | Washed and trimmed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine the macaroni, onion, pimento, green pepper or pickles and celery. | |
| 2 | Chill for an hour in the mayonnaise. | |
| 3 | Add the cheese. | |
| 4 | Season with salt and pepper and toss. | |
| 5 | Serve in a salad bowl lined with crisp lettuce. |
Posted in Side Dish, Starch Side Recipes
