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Monday, July 31, 2006

Summer Macaroni Salad Recipes

1-1/2 cups cooked elbow macaroni
1/2 cup frozen peas
3/4 cup shredded Kraft reduced-fat Cheddar cheese (3 ounces)
1/4 cup Kraft fat-free mayonnaise
1/4 cup sweet pickle relish
1 tsp dried onion flakes
1/4 tsp black pepper

In a large bowl, combine macaroni, peas and Cheddar cheese. Add
mayonnaise,
pickle relish, onion flakes and black pepper. Mix well to combine.
Cover and
refrigerate at least 30 minutes or until ready to serve. Gently stir
again
just before serving.

Serves 4 (2/3 cup)
129 Calories;1g Fat;5g Protein;25g Carbs;257mg Sodium;2g Fiber

Hints: 1. 1-1/4 cups uncooked macaroni usually cooks to about 1-1/2
cups. 2.
Thaw peas in colander with a 1-minute hot water rinse.

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