Our Canada – August-September 2019

NUTRITIONAL INFORMATION

Amount Per Serving (1¼ cups):

181 calories, 6 g fat, 2 mg cholesterol,

426 mg sodium, 29 g carbohydrate,

0 sugars, 3 g fibre, 5 g protein.

1 cup cooked elbow

macaroni

1 medium tomato, seeded

and chopped

½ cup chopped seeded

cucumber

½ cup chopped sweet red

pepper

2 tbsp minced fresh basil

1 tbsp minced fresh parsley

2 tbsp fat-free mayonnaise

2 tsp olive oil

1 tsp balsamic vinegar

1 garlic clove, minced

¼ tsp salt

⅛ tsp pepper

MACARONI

GARDEN SALAD

Total Time: 20 minutes + chilling

Yields: 2 servings

1. In a bowl, combine the macaroni, tomato,
   cucumber, red pepper, basil and parsley. In a small
   bowl, whisk the mayonnaise, oil, vinegar, garlic,
   salt and pepper until blended. Pour over macaroni
   mixture and stir until coated. Cover and
   refrigerate for at least 2 hours.

“I enjoy making
this delightful
salad during the
summer. Tomato,
cucumber and
sweet red pepper
are tossed with
macaroni and
herbs, then coat-
ed in a creamy
fat-free mayon-
naise dressing.
Serve it as a
light lunch or as
a side dish with
your favourite
meat for supper.”
Bonnie Sturgeon,
Berwick, N.B.

IMPERIAL 1 oz 6 oz 1 tsp 1 tbsp ¼ cup ½ cup ¾ cup 1 cup 2 lbs

METRIC 30 g 185 g 5 ml 15 ml 60 ml 125 ml 180 ml 250 ml 1 kg

WEIGHTS

CONVERSION CHART

36 Our Canada AUGUST / SEPTEMBER 2019