•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
•1 small carrot, shredded
•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt
1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot
3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and
celery salt.
Pour the dressing over the salad
and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.
Here is that recipe again:
•2 cups uncooked elbow macaroni
•1 small onion, chopped
•3 stalks celery, chopped
•3 hard-cooked eggs, chopped
•1 small red bell pepper, seeded and chopped
•1 small carrot, shredded
•2 cups creamy salad dressing
•2 1/4 teaspoons white vinegar
•white sugar to taste (1/3 – 3/4 cup)
•3 tablespoons prepared yellow mustard
•1/4 teaspoon salt
•3/4 teaspoon celery salt
1.Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
2.In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.
3.In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery salt. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.
