Mom’s Macaroni Salad

This recipe replaces regular mayonnaise with an egg-free, light canola mayonnaise. Remember, if you’re allergic to eggs or anything else, you must check the ingredients on your replacements, as many seemingly safe foods can contain small amounts of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called for in this salad.

Preparation facts

Cooking Time: 30 minutes

Prep Time: 5 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients

2 cups (150g) egg-free elbow noodles

1 stalk celery, chopped

1/2 cucumber, chopped

1/3 cup (80g) egg-free, light canola mayonnaise

1 tsp (1g) dry parsley

1/4 tsp (1g) onion powder

1/2 tsp (2g) celery seed

Salt and pepper to taste

Directions

Cook noodles according to package instructions. Drain and rinse under cold water until cool, and place in a mixing bowl.

Mix in the celery and cucumber. Add the mayonnaise and other ingredients and mix thoroughly. Serve cold.

Nutrition facts

Serving Size 1 serving

Calories 170

Calories from Fat 38 (22%)

% Daily Value*

6%Total Fat 4g

2%Saturated Fat 0.5g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 0.6g

1%Cholesterol 4mg

4%Sodium 97mg

3%Potassium 114mg

9%Total Carbohydrate 28g

5%Dietary Fiber 1.2g

Sugars 1g

Sugar Alcohols 0g

9%Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath