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This
salad is a great keeper so you can make it at least a day ahead.
Pasta:
1 pound twisted
pasta or regular macaroni, cooked according to package directions.
Salad:
2 generous cups chopped bell pepper,
1-1/2 generous cups chopped carrot,
1 generous cup chopped onion.
Measurements
for the veggies don’t have to be exact.
Dressing: 2 cups mayonnaise, regular or low fat,
1 can sweetened condensed milk (not evaporated), regular or fat free,
1 cup sugar or Splenda or less to taste,
1 cup clear vinegar.
Mix vegetables with pasta. Blend rest of ingredients together. Pour over
pasta and toss.
Tips from Rita’s Kitchen:
-
Don’t peel carrots
unless you have to. Scrape your nail along the skin. If it comes off
easily, you can simply wash and use. Remember, the skin of most vegetables
contain lots of nutrition!
-
When a recipe calls for
onion, regular yellow onions are fine to use. And if your onions are
starting to sprout, go ahead and use the sprouted part for a more mild
onion taste.
-
Toss in some chopped
onion chives and reduce the amount of onion called for.
More recipes, etc. on Rita's
web site:
www.abouteating.com
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