Healthier Classic Macaroni Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 6, 2014
So I adapted a little. I used best foods real mayo, used 3/4 tablespoon of yellow mustard 1/2 tablespoon gulden a spicy brown mustard and 1 tablespoon Bertman ball park mustard, and only used 3/4 of one red and one green (organic) peppers, and lastly used 3/4 of a good sized white onion. Oh my! Yummmm!
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Photo by Trish Wirth

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Reviewed: Jul. 27, 2014
Made with white shells, skipped the carrots and red pepper for a "white and green look" only. Substituted half or more greek yogurt for the mayonnaise and added 2 Tbl. dried tarragon. Tasty for our hungry work crew in hot weather ... complimented pulled pork sandwiches.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Waitsburg, Washington, USA

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Reviewed: Jul. 14, 2014
Very good!
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Reviewed: Jul. 7, 2014
Excellent healthier version. I did make a couple minor changes. I didn't think it needed 1 cup of mayo. Do it to taste. I used 3/4 cup. Also instead of onions, I used green onions.
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Reviewed: Jun. 14, 2014
this was amazing and healthy
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Photo by Wishbone
Reviewed: May 31, 2014
I found this delicious but it's not the traditional creamy type but for me a good alternative. I skipped the mustard on mine and later some one added some condensed milk to it creamy.
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Reviewed: Jun. 16, 2012
Not a bad maccaroni salad. I used low fat mayo as I thought 18 grams of fat per serving was way too much for a "healthier"macaroni salad. I also added paprika. Brought this to a bbq.Not a great hit. Most people did not like the whole wheat maccaroni. Next time will use white.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada
Living In: Brampton, Ontario, Canada

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