Re: Macaroni chicken salat
American Macaroni Salad
Ingredients
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Re: Macaroni chicken salat
Macaroni Salad
Ingredients
Dressing:
3/4 cup buttermilk
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Black pepper to taste
Salad:
3 cups cooked elbow macaroni
1 pound lean, cooked ham, cut into 1/2-inch cubes
2 ribs celery, chopped
1/2 cup peas
1/2 cup chopped sweet pickles
1/2 cup chopped red bell pepper
2 scallions, chopped
Garnish:
Cherry tomatoes
Directions
To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.
For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.