Ham and Cheese Macaroni Salad
- Low fat
- Gluten free
- Peanut free
- Nut free
If you like mixed salads such as Waldorf or Cobb salad, you’ll get a kick out of this macaroni salad. If you prefer, you can plate individual servings on lettuce leaves.
Ingredients
- 3 stalks celery
- 1 lb (500 g) elbow macaroni
- 1-1/2 cups (375 mL) diced ham (6 oz/175 g)
- 1 cup (250 mL) lightly toasted chopped walnuts
- 1 cup (250) diced Cheddar cheese
- 2/3 cups (150) diced sweet onion
- 1/2 cup (125) crumbled blue cheese
- 1/2 cup (125) diced dill pickles
- 1/4 cup (60) finely chopped parsley
- 1 large apple, cored and diced
- Dressing:
- 3 tbsp (45 mL) mayonnaise
- 2 tbsp (30 mL) cider vinegar
- 2 tbsp (30 mL) dill pickle juice
- 2 tsp (10 mL) Dijon mustard
- 1/2 tsp (2 mL) celery salt
- 1/4 tsp (1 mL) black pepper
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) vegetable oil
Preparation
Dressing: Whisk together mayonnaise, vinegar, pickle juice, mustard, celery salt and pepper; whisk in olive and vegetable oils. Cover and keep cool in refrigerator.
In large pot of boiling salted water, blanch celery for 30 seconds; with tongs, remove and chill under cold water. Drain and dice; transfer to large bowl. Add macaroni to pot and cook according to package instructions; drain, chill under cold water and drain.
Add macaroni to celery; add ham, walnuts, Cheddar cheese, onion, blue cheese, pickles, parsley and apple. Whisk Dressing; pour over macaroni mixture and toss to coat.
Makes 6 to 8 main-course servings or 8 to 12 side servings.
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