Picnic Macaroni Salad

Recipe Ingredients

		Dressing
1/2 cup	118ml	Plain low-fat yogurt or
		Soy yogurt
1/2 cup	118ml	Soy "mayonnaise"
2 teaspoons	10ml	Dijon mustard
		Salad
4 cups	948ml	Cooked elbow macaroni or other small pasta
1/2 cup	73g / 2.6oz	Green bell pepper - diced
1/2 cup	73g / 2.6oz	Red bell pepper - diced
1/4 cup	27g / 1oz	Celery - thinly sliced
2 tablespoons	30ml	Fresh dill - chopped

Recipe Instructions

Make dressing: In small bowl, mix all ingredients until well blended.

In large bowl, combine macaroni, bell peppers, celery and dill.

Add dressing and toss well.

Season with salt and pepper to taste.

Serve at room temperature.

Source:
Deborah Madison in Reversing Heart Disease (Ornish)

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