Nutrition Tidbit from Audrey: There may
seem to be a lot of sauce in this macaroni
salad, if it is going to be sitting for a while the
pasta will absorb the salad, if served right
away you may want to use less. The added
Sour Cream helps to keep the salad from
feeling/tasting heavy.
Ingredients
1 lb cooked and cooled Macaroni
1 ½ cups shredded Cheddar Cheese
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 cucumber, diced
1 tomato, diced
1 cup shredded carrot
Danbury Country Store Sea or Kosher Salt
Danbury Country Store Fine Ground Black Peppe
1 tbsp Danbury Country Store Dill Weed
1 cup Mayonnaise
1 cup Ranch Dressing
½ cup Sour Cream
Preparation
1
Make sure your macaroni is cooked before you begin the recipe. May be made the night before to save you time the day of assembly
2
Dice all vegetables
3
Add vegetables, salt, pepper and Dill to a large bowl.
4
Add Macaroni, Cheese, Mayonnaise, Ranch Dressing and Sour Cream. Mix well
5
Cover and refrigerate until ready to
serve.
Ingredients
Ingredients
1 lb cooked and cooled Macaroni
1 ½ cups shredded Cheddar Cheese
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 cucumber, diced
1 tomato, diced
1 cup shredded carrot
Danbury Country Store Sea or Kosher Salt
Danbury Country Store Fine Ground Black Peppe
1 tbsp Danbury Country Store Dill Weed
1 cup Mayonnaise
1 cup Ranch Dressing
½ cup Sour Cream