Hawaiian Plate Lunch Salad
Recipe: #14940
October 22, 2014
Categories: Salads, Side Dishes, Pacific Rim, One-Pot Meal, July 4th, Labor Day, Picnic, Potluck, Vegetarian, Macaroni, Vegetarian Dinner, more
"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 is 9 servings
Ingredients
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 by Step Method
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
No special items needed.
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