Dill Vegetable Macaroni Salad
|Elbow macaroni||8 Ounce|
|Shredded squash zucchini||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Green onions||2 Medium|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Plain low fat yogurt||2 Tablespoon|
|Vinegar||1 1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Dried dill weed/1 teaspoon minced fresh dill||1⁄4 Teaspoon|
Cook macaroni according to package directions, omitting salt.
Drain macaroni well, and let cool completely.
Combine cooked macaroni, zucchini squash, celery, carrot, green pepper, onions, and radishes in a medium serving bowl; mix well.
Combine mayonnaise, yogurt, vinegar, lemon juice, and 1/4 teaspoon dillweed in a small bowl; stir until well blended.
Pour dressing mixture over macaroni mixture, mixing well.
Cover and chill at least 2 hours.
Garnish with fresh dill sprigs just before serving, if desired.
Serving size: Complete recipe
Calories 1303 Calories from Fat 436
% Daily Value*
Total Fat 48 g74%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 41.1 mg13.7%
Sodium 344.4 mg14.4%
Total Carbohydrates 181 g60.4%
Dietary Fiber 12.1 g48.4%
Sugars 15.2 g
Protein 32 g64%
Vitamin A 155% Vitamin C 94.1%
Calcium 13.4% Iron 31.5%
*Based on a 2000 Calorie diet