| Macaroni Salad: (4.5 Pts)
2/3 cup of 50%-less fat sour cream such as Daisy
1/3 cup of light mayo
2 tablespoons of chopped fresh parsley
2 tablespoons of sweet pickle relish
1 tablespoon of spicy brown mustard
1/4 teaspoon of white pepper
4 cups of cooked elbow macaroni about 8 ounces cooked without uncooked pasta)
salt or fat
1 cup of sliced green onions
1 cup of frozen green peas thawed
3/4 cup of diced reduced-fat sharp cheddar cheese 3 ounces
1/2 cup of diced carrot
1/2 cup of diced green bell pepper
1/2 cup of sliced celery
1/2 cup of diced lean ham |
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Combine the first 6 ingredients, stir well. Add macaroni and remaining ingredients, toss well to coat. Cover and chill
( serving size: 1 cup)
Cal: 206, Fat: 6.6g, Carbs 26.9 g, Fib: 1.4 Iron: 1.7mg, Calc:133mg,Chol: 18mg, Sod: 289mg.
Shared by: Louise |
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