You are here

Frankfurter And Macaroni Salad Bowl

Western.Chefs's picture
  Macaroni 3⁄4 Cup (12 tbs) (Raw, In 3/4 Inch Pieces)
  Boiling water 4 Cup (64 tbs)
  Salt 4 Teaspoon
  Frankfurters 1⁄2 Pound (4 Frankfurters)
  Seasoned french dressing 1⁄4 Cup (4 tbs), seasoned well
  Minced onion 2 Tablespoon
  Lemon juice 2 Teaspoon
  Diced celery 1⁄4 Cup (4 tbs)
  Diced cucumbers 1⁄2 Cup (8 tbs)
  Slivered green peppers 1 Tablespoon
  Diced tomatoes 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Pepper To Taste (Speck)
  Romaine head 1⁄2 , shredded

Cook macaroni tender in the boiling water, to which 3 teasp salt have been added.
Five minutes before macaroni is done, add frankfurters; cook 5 min longer.
Then drain.
Remove frankfurters, and rinse macaroni in boiling water.
Place in a bowl with frankfurters, which have been cut in halves lengthwise and crosswise, then in 1" pieces.
Add French dressing, onion and lemon juice, and chill.
Just before serving, toss with 1 teasp salt and remaining ingredients.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)