Macaroni Corn Salad
Make this delicious macaroni salad for lunch or dinner. It looks very
nice when served over a bed of mixed greens.
1 Tbsp olive or canola oil
2 Tbsp lowfat or nonfat mayonnaise
2 Tbsp flavored vinegar (red wine or cider)
2 cups frozen corn kernels, thawed
1 Tbsp chopped fresh cilantro or parsley
1 cup cooked macaroni
1 tomato, diced
1/4 green pepper, diced
1/4 red onion, diced
Combine the first three ingredients in a medium-sized mixing bowl
and mix well to make a dressing. Add the rest of the ingredients
and toss together. Cover and refrigerate until ready to serve, up
to 24 hours. Serve chilled.
Serves 4. Each 1 cup serving: 167 calories, 4.5 g fat, .5 g saturated
fat, 77 mg sodium, 0 mg cholesterol, 30 g carbohydrate, 3 g fiber, 4 g protein.
Diabetic exchange: 2 bread, 1 vegetable.
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