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Macaroni Salad Ricotta

Heart.Foods's picture
Ingredients
  Prepared mustard 2 Teaspoon
  Plain non-fat yogurt 1 Tablespoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Whole wheat macaroni 4 Ounce, cooked until tender, drained and chilled (1 1/2 Cups)
  Sliced ripe olives 1⁄4 Cup (4 tbs) (Or Chopped)
  Green bell pepper 1 , coarsely chopped
  Scallions with tops 2 , chopped
  Chopped fresh parsley 1 Tablespoon
  Pimiento 1 Teaspoon (Adjust As Per Taste)
  Dill 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon (Or To Taste)
  Salad greens 2 Cup (32 tbs) (Fresh Ones)
Directions

In a bowl, combine mustard and yogurt, stirring to mix well.
Add more yogurt if necessary to achieve the consistency of mayonnaise.
Add ricotta and stir to mix well.
Stir in all other ingredients except salad greens.
Divide salad greens equally among four plates.
Top with equal amounts of the macaroni mixture.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 897 Calories from Fat 251

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 13 g64.8%

Trans Fat 0 g

Cholesterol 76.3 mg25.4%

Sodium 849.7 mg35.4%

Total Carbohydrates 114 g38%

Dietary Fiber 19.2 g76.8%

Sugars 10.7 g

Protein 52 g104.3%

Vitamin A 103.1% Vitamin C 296%

Calcium 86.4% Iron 54.7%

*Based on a 2000 Calorie diet

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Macaroni Salad Ricotta Recipe