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Ingredientes
- 1 pound elbow macaroni
- 1 lg. bell pepper, minced
- 1 med. onion, minced
- 3 med. carrots, shredded
- 1 c. red vinegar (may use white vinegar)
- 2 c. mayonnaise
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 3/4 c. sugar
- 1 can Eagle Brand lowfat milk
Direcciones
- Cook macaroni (with little oil); drain and cold. Add in vegetables and mix well. Mix remaining ingredients and pour over macaroni mix. Refrigerateat least 4 hrs before serving (overnight is better). Will keep up to 10 days, chill. Serves 18.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 283 | 57% |
| Total Fat 32.01g | 40% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 418mg | 17% |
| Potassium 242mg | 7% |
| Total Carbs 45.71g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 17.14g | 11% |
| Protein 6.55g | 10% |
