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Picnic Macaroni Salad

Posted by Solitary Dancer on July 1, 2006

Picnic Macaroni Salad


* 16 oz cooked, drained, and cooled Dreamfields Macaroni 
* 4 hard-boiled eggs; peeled, finely chopped
* 3 ribs celery, finely diced
* 1 small onion, chopped fine (omit to lower carb the count)
* 3/4 cup mayonnaise
* 1/2 cup sour cream
* 2 packets Splenda
* 1 teaspoon salt
* 1 teaspoon Mrs. Dash (I prefer salt free Spike)
* 1/2 teaspoon dried red chili pepper (optional)*
* 2 Tablespoons Mt. Olive Splenda sweetened Sweet Pickle Relish (optional)* If you can’t find it locally Click Here to order.

Fold together first 4 ingredients ingredients in large bowl, taking care to mix completely. In a separate bowl make “dressing” with mayonnaise, sour cream, and seasonings (and relish, if using.)

Mix together well to ensure all ingredients are well coated with dressing. Refrigerate at least 5 hours to allow the seasonings to blend. Overnight is best. Wonderful with ribs, steaks on the grill, or with cold fried chicken for a picnic!

* If you want a kickier taste, make sure you use the dried chili pepper… you can add more than the 1/2 teaspoon if you like it spicy! If you want a more traditional southern “sweet” flavor, use the pickle relish instead. (We don’t recommend using them both in the same recipe.) If you use the relish version, you can skip the packets of Splenda.

Serves 8
FAT: 11 grams
PROTEIN: 8 grams


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