RANCH MACARONI SALAD
Ingredients:
2/3 C. bottled creamy ranch dressing
1 T. cider vinegar
1 large jalapeño chile, seeded, chopped
1 tsp. granulated sugar
8 oz. (1 3/4 C.) elbow macaroni, cooked according to package directions, rinsed with cold water to stop cooking, drained
1/2 C. diced red bell pepper
1/2 C. diced celery
1/4 C. sliced scallions
1/2 tsp. salt
1/2 tsp. pepper
In blender or small food processor, blend together ranch dressing, vinegar, jalapeño and sugar; pour into large bowl. Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hours ahead and then refrigerated; bring to room
temperature before serving.)
Per serving: Makes 6 servings. Per serving:
244 calories, 6 g protein, 32 g carbohydrate, 11 g fat,
2 g fiber, 10 mg cholesterol, 323 mg sodium
B-man 