Lower Fat Amish Macaroni Salad Recipes

AMISH MACARONI SALAD

Steps:

• Bring a pot of lightly salted water to a boil.
• Add elbow macaroni and cook for 8 minutes, until al dente. Drain, and set aside to cool. (do not rinse!)
• In a large bowl, combine macaroni, eggs, onion, celery and red bell pepper.
• In a small bowl, whisk together the salad dressing, pickle relish, mustard, white sugar, vinegar, salt and celery seed. Pour the dressing over the salad and toss to coat.
• Cover and chill for at least 1 hour before serving.

AMISH MACARONI SALAD

Steps:

• Bring a large pot of water to a boil over medium heat. Add the macaroni and cook according to package directions. Drain and place in a large bowl. Rinse with cold water.
• Add the Miracle Whip, sugar, mustard, vinegar, salt, and celery seed to a small bowl and whisk to combine.
• Chop the eggs, onion, celery, and pepper into small pieces. Add to the bowl of macaroni with the pickle relish.
• Pour the dressing over the pasta and stir well to coat. Taste and add additional salt, if needed.
• Cover and refrigerate for at least one hour. Sprinkle with paprika before serving.

AMISH MACARONI SALAD

Steps:

• Cook macaroni noodles according to package instructions. Set aside to cool.
• In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
• In a separate container, mix together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
• Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
• Cover the bowl and refrigerate for at least one hour. Serve chilled.

AMISH MACARONI SALAD

Steps:

• 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.

GRANDMA'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
• Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
• Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

LOW FAT MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse with cold water.
• In a large bowl, combine cooled macaroni, celery, bell pepper, cucumber, and onion.
• In a small bowl, combine mayhonnaise, yogurt, and Dijon mustard. Add to ingreidents in large bowl and toss well to coat.
• Chill for at least 2 hours.