Salad and Salad Dressing Recipes
Ranch Macaroni Salad
Yield: 6 servings
Ingredients
- 2/3 cup bottled creamy ranch dressing
- 1 tablespoon cider vinegar
- 1 large jalapeno chile, seeded, chopped
- 1 teaspoon granulated sugar
- 8 ounces (1 3/4 cups) elbow macaroni, cooked according to package directions, rinsed with cold water to stop cooking, drained
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/4 cup sliced scallions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In blender or small food processor, blend together ranch dressing, vinegar, jalapeno and sugar; pour into large bowl.
- Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hours ahead and then refrigerated; bring to room temperature before serving.)
Nutrition
Per serving: 244 calories, 6g protein, 32g carbohydrate, 11g fat, 2g fiber, 10mg cholesterol, 323mg sodium