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Macaroni Salad Made Over
A better for you macaroni salad with lower fat and calories without sacrificing taste.
4 tsp Dijon mustard
1 cup reduced fat mayonnaise with olive oil
2 large hard-cooked eggs, chopped
3 cups chopped broccoli florets
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, chopped
1/2 cup reduced fat sour cream
1 3/4 cups elbow shaped multi-grain macaroni
Cook macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 minutes; drain. Rinse with cold water; drain well.
Mix mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
Refrigerate 2 hours or until chilled.
Optional: sprinkle with paprika or smoked paprika before refrigerating.
Note: based on a recipe from Kraft foods.
in 1 serving of Macaroni Salad Made Over.
, 48% carbs, 12% protein.
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