Macaroni and Zucchini Salad
|Sliced mushrooms||1 Cup (16 tbs)|
|Cooked whole wheat macaroni||1 Cup (16 tbs)|
|Cream||3⁄4 Cup (12 tbs)|
|Crunchy peanut butter||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|White wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Roasted peanuts||1⁄2 Cup (8 tbs)|
Wash and slice the zucchini.
Sprinkle with salt and let stand for 30 minutes.
Rinse under cold water and pat dry.
Combine the zucchini, mushrooms and macaroni in a salad bowl and chill while you prepare the dressing.
Place all the remaining ingredients except the peanuts in a blender and whip until smooth but not too thick.
Coat the salad lightly with the dressing.
Chill well and serve garnished with roasted peanuts.
Any leftover dressing will keep for 2 days in the refrigerator.