Corn Macaroni Salad

Corn Macaroni Salad


Serves 6 (1 cup)

1 cup cold cooked elbow macaroni, rinsed and drained
2 cups (one 16-ounce can) whole-kernel corn, rinsed and drained
1 cup chopped celery 1/2 cup chopped green bell pepper
1/4 cup chopped red onion 1 cup chopped fresh tomatoes
1/2 cup Kraft Fat Free Ranch Dressing 1/4 cup chunky salsa (mild, medium, or hot)
1/4 teaspoon dried minced garlic
1 teaspoon JO's Italian Seasoning In a large bowl, combine macaroni, corn, celery, green pepper, onion, and tomatoes.

In a small bowl, combine Ranch dressing, salsa, garlic, and JO's Italian Seasoning. Add dressing mixture to macaroni mixture. Mix gently to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.

HINT: 1. 2/3 cup uncooked elbow macaroni usually cooks to about 1 cup. 2. Substitute any reputable brand for JO's Italian Seasoning.

Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/4 Slider, 13 Optional Calories
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128 Calories, 0gm Fat, 3gm Protein, 29gm Carbohydrate,
273mg Sodium, 28mg Calcium, 3gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 23."

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