Hawaiian Plate Lunch Salad

9
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"My brother-in-law Earon is crazy about this stuff. It will seem plain to most folks, but he says it's the real deal. It's funny, my family is in San Diego, but me and my twin's husbands both graduated from Radford High in Hawaii. Earon is native Hawaiian, my husband a navy brat."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (55.4 g)
  • Calories 156
  • Total Fat - 4.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 5.2 mg
  • Sodium - 466.8 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2 g
  • Protein - 3.7 g
  • Calcium - 11.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Best made day before, flavor improves overnight.

Step 2

Boil macaroni with salt per package directions, drain.

Step 3

Meanwhile, combine remaining ingredients (except carrot) and shred carrot.

Step 4

While noodles are hot, stir in dressing. Taste and adjust seasonings.

Step 5

After pasta has cooled, stir in carrot. The carrot is my addition, otherwise this can hardly be called a salad! (I know, there's hardly enough carrot to be called a salad, but that's all Earon will let me get away with.)

Step 6

Cover and refrigerate overnight.

Tips & Variations


No special items needed.

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