Macaroni, ham and cheese salad

Yield: 1 Servings

Measure Ingredient
8 ounces Elbow macaroni; (2 lb)
3 cups Small broccoli florets; (6 cups)
½ cup Ham; (2 cups) cut in 1 1/2-inch-long strips
¾ cup Sharp Cheddar cheese; (3 cups) shredded
¼ cup Reduced-calorie mayonnaise; (1 cup)
1 tablespoon Red-wine vinegar; (1/4 cup)
2 teaspoons Grainy Dijon mustard; (3 Tbsp)
¼ teaspoon Salt; (3/4 tsp)
¼ teaspoon Ground pepper; (3/4 tsp)


1. Cook macaroni according to package directions (see Planning Tips for 20, below). Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in colander. Cool briefly under running cold water. Drain well. 2. Mix macaroni, broccoli, ham and cheese in a large serving bowl. Whisk dressing ingredients in a small bowl. Add to macaroni mixture. Toss to mix and coat.

Planning Tips: Up to 2 days ahead: Cook macaroni (but not broccoli). Toss with a little oil to prevent sticking. Refrigerate. Make dressing.

Refrigerate. * Up to 1 day ahead: Boil broccoli 2 minutes. Refrigerate.

Prepare the ham and cheese. Refrigerate airtight. Shortcuts: Shred cheese in food processor.

For 4 (20) servings. Prep: 15 (35) min Cook: 20 (35) min Cost per Serving: 85 cents (58 cents)

Posted to recipelu-digest by "bunny" <layla696@...> on Feb 26, 1998

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