Macaroni, ham and cheese salad
1 Servings
Ingredients
| Quantity | 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) |
Directions
DRESSING
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