A new take on a popular side dish you can now serve as a meal!
- Servings: 5
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Cost per serving: $1.52
- Storage: 3 days in the fridge
- Kitchen tools: Measuring cups and spoons, cutting board, vegetable peeler, sharp knife, grater, large pot, wooden spoon, slotted spoon, colander, 2 large bowls, small bowl, fork
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition
- 10 eggs
- 500 ml (2 cups) dry macaroni
Or 750-875 ml [3-3½ cups] cooked macaroni
- 3 celery sticks, finely chopped
Or a diced green bell pepper
- 60 ml (¼ cup) mayonnaise
- 45 ml (3 tbsp) apple cider vinegar
- 30 ml (2 tbsp) canola oil
- 2 carrots, peeled and grated
- 250 ml (1 cup) grated cheddar cheese
- 2 large dill pickles, chopped
- Salt and pepper to taste
1. Place the eggs in a large pot of salted water and bring to a boil over high heat.
2. Boil for 2 minutes, then add the macaroni and boil again for 8 minutes over medium-high heat.
Tip: Use the cooking time to prepare your side dishes.
3. Remove the eggs with a slotted spoon and place them in a large bowl of cold water to stop the cooking process. Set aside.
4. Immediately drain the macaroni and place in another large bowl.
5. Add the celery to the macaroni bowl and mix.
6. In a small bowl, add the mayonnaise, apple cider vinegar, oil, carrots, cheese and pickles, and mix with a fork. Add salt and pepper.
7. Add the mayonnaise sauce to the macaroni and mix well. Refrigerate until serving.
8. Peel the eggs and cut in half. When serving, place 4 egg halves on each plate.
Variation: If you don’t include hard-boiled eggs with this salad, serve it as a side dish. You can also use your choice of beans instead of eggs.
This recipe provides foods from the following food groups:
- Grain products
- Meat and alternatives
- Milk and alternatives
- Vegetables (raw vegetables, for example) to round out the serving, and a fruit
- A glass of milk or fortified soy beverage