Though we consider it a classic in our family Christmas dinners as a kid, I rarely prepare this salad. Maybe because I didn't like the aftertaste of mayonnaise. Plus I love prepping baked mac instead.
This was our merienda for two days. I like it chilled with no overpowering mayo taste. So, I tweaked this recipe a bit.
1-700mL pack mayonnaise(or less)
1-200g pack salad macaroni
1/3 cup minced carrots
1/3 cup finely chopped celery
1-200g pack salad macaroni
1/3 cup minced carrots
1/3 cup finely chopped celery
1/3 cup cubed apple
1/3 cup grapes cut into halves
1/3 cup pickle relish(optional)
1/3 cup diced cooked ham(optional)1/3 cup pineapple tidbits, drained and diced (reserve juice)
1-1/2 cups cooked shredded chicken breast
1/2 cup cheese, cut into small dice
1 tbsp white sugar
Pinch ground black pepper
fine iodized salt, to taste
1/3 cup pickle relish(optional)
1/3 cup diced cooked ham(optional)1/3 cup pineapple tidbits, drained and diced (reserve juice)
1-1/2 cups cooked shredded chicken breast
1/2 cup cheese, cut into small dice
1 tbsp white sugar
Pinch ground black pepper
fine iodized salt, to taste
- Cook macaroni according to package directions. Set aside and let it cool.
- In a separate bowl, mix the rest of the ingredients.
- Add mayonnaise and cooked macaroni.
- Season according to taste. Chill before serving.
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