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European Macaroni Salad Recipe

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This recipe for European Macaroni Salad, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim and Slug Massey
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. elbo macaroni
1 (6 oz.) can carrots & peas - o.k to use 15 oz. can
6 med. dill pickles
8 oz. stuffed olives
2 oz. pimentos
6 boiled eggs
8 oz. pineapple chunks
1 green pepper, seeded, chopped
8 oz. bolona (or ham), chopped
3 c. salad dressing

Directions:
Directions:
Drain each fruit and vegetable; save the liquid, even pickle juice. Cook 1-1/2 c. macaroni according to package directions; drain, cool. In 4 qt. bowl, put first 9 ingredients. THE DRESSING: Thin salad dressing with 1/2 cup of the liquids reserved above. Pour over the salad and mix. Keep the remaining liquid to add to the salad the next day, if needed. Keep refrigerated. Can be made the day before.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
If you don't like macaroni salad, you'll probably love this one!

 

 

 

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