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Macaroni Salad In Cider Vinegar

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Ingredients
  Elbow macaroni 1 1⁄2 Pound
  Sliced green onions 1 Cup (16 tbs)
  Thinly sliced celery 3 Cup (48 tbs)
  Shredded raw carrots 2 1⁄4 Cup (36 tbs) (3 medium)
  Chopped parsley 3⁄4 Cup (12 tbs)
  Canned pimientos 4 Ounce, chopped (1 can)
  Mayonnaise 3 Cup (48 tbs)
  Salt 2 1⁄4 Teaspoon
  Prepared mustard 2 Tablespoon
  Cider vinegar 3 Tablespoon
Directions

Cook and drain macaroni; rinse in hot water and cool.
Add next 5 ingredients.
Mix remaining ingredients and add to first mixture.
Chill.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Preparation Time: 
5 Minutes

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