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Sicilian Vegetable Salad

Fettuccine.Inn's picture
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Elbow macaroni 2 Cup (32 tbs) (Uncooked)
  Italian dressing 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Worcestershire sauce 1⁄8 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Thinly sliced lettuce 2 Cup (32 tbs)
  Frozen mixed vegetables 2 Cup (32 tbs), cooked, drained
  Diced processed cheese 1 Cup (16 tbs)
  Minced onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon (Or To Taste)
  Black pepper To Taste (Or To Taste)

In a heavy 4 quart saucepan bring water to a rapid boil.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again; set aside.
In a small bowl, blend Italian dressing, vinegar, Worcestershire sauce and mayonnaise style salad dressing with a fork or whisk; set aside.
In a large bowl, combine cooked macaroni, lettuce, mixed vegetables, cheese, onion, 1/2 teaspoon salt, garlic powder and pepper.
Add salad dressing mixture and toss gently to coat all ingredients.
Refrigerate 15 minutes before serving.
Makes 6 to 8 servings.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3508 Calories from Fat 2165

% Daily Value*

Total Fat 241 g371.3%

Saturated Fat 40.5 g202.5%

Trans Fat 0 g

Cholesterol 239.7 mg79.9%

Sodium 7027.4 mg292.8%

Total Carbohydrates 262 g87.3%

Dietary Fiber 22.1 g88.5%

Sugars 25.7 g

Protein 64 g128.6%

Vitamin A 446.7% Vitamin C 82.1%

Calcium 95.7% Iron 49.3%

*Based on a 2000 Calorie diet


Sicilian Vegetable Salad Recipe