Best Herbed Macaroni Salad Recipe2012-04-24
- Yield : 1 serving platter
- Servings : 4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
Best herbed macaroni salad recipe. Cooked elbow macaroni with yogurt, mustard, peas, and herbs. Delicious side dish. You may also like this excellent Diet Salad:
Diet Salad Recipe
An unusual salad with an unusual name. Not many salad recipes tell you to squeeze the leaves to make them look wilted, but here it allows the complex flavors to blend and mingle. In Laos, where it comes from, it is served as a less-filling alternative to meat-hence the name.
makes 6 servings
Ingredients: For the Salad: 1/2 cup thinly sliced celery hearts, 2 green onions, cut in half lengthwise then cut into 1-inch (2.5 cm) pieces, 16 sprigs fresh coriander, top leaves only, 1/2 cup fresh mint leaves, washed and dried, 1 medium tomato, halved, then thinly sliced crosswise, 1/2 cup thinly sliced English cucumber, 1 head romaine lettuce, inner leaves, 1 head Boston lettuce, inner leaves, 1 bunch watercress, large stems removed, 3 hard-boiled eggs, whites only, thinly sliced
For the Dressing: 6 tablespoons olive oil, 3 teaspoons finely chopped garlic, 3 hard-boiled eggs, yolks only, 1 teaspoon granulated sugar, 5 tablespoons freshly squeezed lemon juice, 1 tablespoon Thai fish sauce
Instructions: Prepare all salad ingredients as described, and combine them in a large mixing bowl. In a small nonstick skillet, heat olive oil over medium heat. Add garlic and saute until very pale gold. remove from the heat and allow to cool.
Mash the egg yolks to a paste, then stir in sugar, lemon juice, and Thai fish sauce. Slowly beat in the oil and garlic mixture. Pour the dressing over the salad. Toss well, gently pressing the ingredients together, for 2 minutes. set aside and allow to stay for 5 minutes to allow the flavors to develop and blend.
Best Herbed Macaroni Salad Recipe
- 4 cups (1 L) water
- 4 bouillon cubes (beef, chicken, or vegetarian)
- 4 oz (120 g) uncooked elbow macaroni
- 1/3 cup (80 ml) plain low-fat yogurt
- 2 tablespoons minced onion
- 1/3 cup chopped celery
- 1 1/2 cups frozen green peas, thawed
- 2 tablespoons minced fresh parsley
- 1/4 cup (60 ml) mayonnaise (regular or low-fat)
- 2 teaspoons tarragon vinegar
- 1/2 teaspoon prepared mustard
Bring water and bouillon cubes to a boil in a large pot. Add macaroni,simmer 15-20 minutes until tender.Drain,but don't rinse.
Add yogurt and onion to hot macaroni..Stir thoroughly; let stand 15-20 minutes, stirring occasionally. Stir in celery, thawed peas, and parsley.
Combine mayonnaise, vinegar, and mustard. Stir into macaroni mixture.
Serve macaroni salad warm or cold.
Average Member Rating
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This information is per serving.