Molded Macaroni Salad Ring
8 ounces dry elbow macaroni, cooked and drained
1 cup chopped celery or cucumber
1/2 cup chopped green pepper
1/2 cup chopped radishes
2 tablespoons chopped sweet onion
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon prepared mustard
Lettuce leaves and additional radishes for garnish
8 ounces dry elbow macaroni, cooked and drained
1 cup chopped celery or cucumber
1/2 cup chopped green pepper
1/2 cup chopped radishes
2 tablespoons chopped sweet onion
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 cup sweet pickle relish
1 tablespoon prepared mustard
Lettuce leaves and additional radishes for garnish
In a large bowl, combine the first six
ingredients; set aside. In another bowl, beat cream cheese until smooth; add
mayonnaise, relish and mustard. Fold into macaroni mixture. Press into a 6-cup
ring mold (or Bundt pan) coated with cooking spray. Refrigerate overnight. Just
before serving, place lettuce leaves on top, and invert and unmold salad onto a
serving platter. Garnish with radishes.
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