Salads - WSFA.com Montgomery Alabama news.

Salads

Macaroni Salad
4 Servings, 1 1/2 cups each

Elbow macaroni, uncooked - 12 ounces
Green pepper, chopped - 1/2 cup
Salad dressing, mayonnaise-type - 1/4 cup
Pepper - 1/2 teaspoon
Garlic powder - 1/4 teaspoon

1. Cook macaroni according to package directions. Drain and cool.
2. Combine green pepper, salad dressing, and spices.
3. Add macaroni and toss lightly. Chill.

Preparation time: 15 minutes
Cooking time: 8 to 10 minutes

Per serving:
Calories 430
Total fat 13 grams
Saturated fat 2 grams
Cholesterol 0
Sodium 72 milligrams

Orange Gelatin Salad
4 Servings, 3/4 cup each

Gelatin, unflavored - Three 1/4-ounce packages
Cold Water - 2 1/4 cups
Orange juice, concentrate - 3/4 cup

1. Place water in a saucepan; sprinkle gelatin over water. Let stand 2 minutes.
2. Heat gelatin mixture until it dissolves (mixture will be clear), about 3 to 4 minutes.
3. Remove from heat; add orange juice concentrate and mix.
4. Pour into 9- by 9-inch pan and refrigerate until firm, about 2 to 3 hours.
5. Cut into 1-inch squares.

Preparation time: 5 minutes
Cooking time: 3 to 4 minutes

Per serving:
Calories 100
Total fat Trace
Saturated fat Trace
Cholesterol 0
Sodium 16 milligrams

Potato Salad
4 Servings, 1 1 /2 cups each

Potatoes, washed, peeled - 1 pound (4 medium)
Onion, diced - 1 cup
Sweet pickle relish - 1/4 cup
Celery, chopped - 1/2 cup
Salad dressing, mayonnaise-type - 1/2 cup

1. Wash potatoes; place in sauce pan. Cover with water and bring to boil. Simmer until soft, about 15 minutes. Drain and cool.
2. Dice onion and chop celery; combine with pickle relish.
3. Add salad dressing to pickle mixture.
4. Cube potatoes and blend with dressing.
5. Cover and chill several hours.

Preparation time:
25 minutes
Cooking time: 15 minutes

Per serving:
Calories 350
Total fat 24 grams
Saturated fat 3 grams
Cholesterol 0
Sodium 290 milligrams

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