Macaroni Salad with Vegetable Dressing
|Macaroni/Other small, fancy-shaped pasta||1 Pound (Small Sized)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Finely chopped green onion with tops||1⁄4 Cup (4 tbs)|
|Finely chopped celery||3 Tablespoon|
|Tarragon vinegar||3 Tablespoon|
|Salad oil||1 1⁄4 Cup (20 tbs)|
|Hard-cooked eggs||4 , quartered|
|Bacon strips||4 , crisply cooked and crumbled|
Following package directions, cook macaroni in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl.
In a blender or food processor, put egg, salt, mustard, onion, celery, vinegar, and sugar.
Cover and whirl until smooth.
With motor still running, very slowly add oil, blending until thickened.
Pour over cooked pasta and toss gently.
Cover and chill for 4 hours or until next day.
Garnish with eggs and bacon.
Serving size: Complete recipe
Calories 4751 Calories from Fat 2898
% Daily Value*
Total Fat 327 g503.8%
Saturated Fat 27.9 g139.7%
Trans Fat 4.9 g
Cholesterol 1190.1 mg396.7%
Sodium 1451.5 mg60.5%
Total Carbohydrates 347 g115.5%
Dietary Fiber 17 g68%
Sugars 17.5 g
Protein 100 g200.3%
Vitamin A 73.9% Vitamin C 38.7%
Calcium 28.7% Iron 109.2%
*Based on a 2000 Calorie diet