MACARONI SALAD

Ingredients

Ingredient Weight Measure Issue
WATER,BOILING 29-1/4 lbs 3 gal 2 qts
SALT 7/8 oz 1 tbsp
OIL,SALAD 5/8 oz 1 tbsp
MACARONI NOODLES,ELBOW,DRY 4-3/8 lbs 1 gal 3/4 qts
EGG,HARD COOKED,CHOPPED 1-1/4 lbs 1 qts
CELERY,FRESH,CHOPPED 1-7/8 lbs 1 qts 3-1/8 cup 2-5/8 lbs
ONIONS,FRESH,CHOPPED 1-3/8 lbs 3-7/8 cup 1-1/2 lbs
PICKLE RELISH,SWEET 1-1/3 lbs 2-1/2 cup
SALAD DRESSING,MAYONNAISE TYPE 2 lbs 1 qts
PIMIENTO,CANNED,DRAINED,CHOPPED 6-3/4 oz 1 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
VINEGAR,DISTILLED 6-1/4 oz 3/4 cup
PAPRIKA,GROUND 1/8 oz 1/3 tsp

Method

1 Add salt and salad oil to water; heat to a rolling boil.
2 Slowly add macaroni while stirring constantly, until water boils again. Cook about 15 minutes or until tender; stir occasionally.
DO NOT OVERCOOK.
3 Drain. Rinse with cold water; drain thoroughly.
4 Combine macaroni, chopped eggs, celery, onions, pickle relish, Salad Dressing, pimientos, pepper, and vinegar. Toss lightly.
5 Garnish with paprika.
6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
141 cal 20 g 3 g 6 g 26 mg 217 mg 14 mg

Portion

1/2 Cup

Yield

100


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