Ingredients: For Salad 6 oz. (about 1 1/2 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving (like Barilla PLUS) 2 cups dry broccoli cole slaw 1 cup chopped celery 1 cup chopped red bell pepper 1/4 cup chopped onion 2 tbsp. sweet pickle relish 6 large hard-boiled egg whites, chopped For Dressing 1/4 cup plus 2 tbsp. fat-free mayonnaise 1/4 cup Dijon mustard 1 1/2 tbsp. white vinegar 1/8 tsp. black pepper, or more to taste 1/8 tsp. salt, or more to taste 1 no-calorie sweetener packet (likeSplenda) Directions:Prepare macaroni according to package instructions. Drain well and transfer to a large bowl. Allow to cool completely. Combine all ingredients for dressing in a medium bowl and mix until blended. Set aside. Add all remaining salad ingredients to the bowl with the cooked macaroni. Add dressing and toss to coat. Refrigerate for at least 1 hour, until completely chilled. Enjoy! MAKES 8 SERVINGS | |
Serving Size: 1 heaping cup Calories: 126 Fat: 1g Sodium: 393mg Carbs: 23g Fiber: 2g Sugars: 3.5g Protein: 6g PointsPlus® value 3* |
Hungry Girl Macaroni Salad
