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This recipe for MACARONI SALAD, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie Simpson


3 cups cooked elbow macaroni
1/4 cup diced celery
1/4 cup diced dill pickle
3 Tablespoon diced pimiento
2 Tablespoons diced onion
3 Tablespoons nonfat plain yogurt
1 teaspoon chopped fresh dill
1/2 teaspoon ground red pepper

1. In a large bowl, mix the pasta, celery, pickle,
pimiento, and onion.
2. In a separate bowl, blend together the yogurt,
dill, and pepper
3. Add the dressing to the pasta and mix
4. Chill in the refrigerator for about 3 hours,
to allow flavors to develop, before serving.
Serves 4.

Nutritional information per serving:
150 cal, 30g carb, 0mg chol, 77mg sodium, 5g prot, 1g fat, calories from fat = 7




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