Recipe by cacimbo
"Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough."
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1 (16 ounce) package
hard-cooked eggs, chopped
1 (15 ounce) jar
light mayonnaise (such as Hellmann's Light®)
1/2 (15 ounce) jar
creamy salad dressing (such as Miracle Whip®)
3 1/2 tablespoons
spicy brown mustard
dry ground mustard
chopped fresh marjoram
ripe tomatoes, chopped
salt and ground black pepper to taste
Mixed mayo and ranch dressing, did not have Miracle Whip. We like grated cheddar in our mac salad so added that. This mac salad came out very good, will make for the next pot-luck at husbands work.
5 stars for coming out the way I believe it was intended too. The taste was sort of bland. More herbs/spices needed or just more salt. This made much more than the 8 servings it says. 6 large tomatoes is a ton of toms.
So as I said I'm going to let you know how this turned out! I did a whole lot of tweaking on this recipe! I started by simply following the directions but after doing all the chopping,dicing,cutting etc, this whole dish took on a different life of its own! I said screw it and made this into a main meal! After rummaging around in my chest freezer I took out two bags of skinless, boneless chicken breasts. I had 5 breast halves so after thawing I diced them all and sautéed the meat is butter and added 1 medium onion. I also added a cajun seasoning to give the chicken some pop. While the meat was simmering I 'hotrodded' the base of this 'salad'. Mayo,sour cream and one cup of Ranch mixed together and mixed into the elbow macaroni. I decided that as long as I'm now making this into a main dish I added three quarter bag of grated sharp cheddar cheese. After the chicken was cooked down, into the mix it went! I've got to say it turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Macaroni Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 275
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