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Prep Time: 5 minutes
Cooking Time: 30 minutes
Yield: 6 servings
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Related recipes: Celery,
Cucumbers,
Delicious Living Magazine, Egg-Free, Herbs, Low-Fat, Onions, Pasta, Salads, Summer, Vegetarian
This recipe replaces regular mayonnaise with an egg-free, light
canola mayonnaise. Remember, if you’re allergic to eggs or anything else, you must check
the ingredients on your replacements, as many seemingly safe foods can contain small amounts
of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called
for in this salad.
Ingredients
2 cups (150g) egg-free elbow noodles
1 stalk celery, chopped
1/2 cucumber, chopped
1/3 cup (80g) egg-free, light canola mayonnaise
1 tsp (1g) dry parsley
1/4 tsp (1g) onion powder
1/2 tsp (2g) celery seed
Salt and pepper to taste
Directions
Cook noodles according to package instructions. Drain and rinse under
cold water until cool, and place in a mixing bowl.
Mix in the celery and cucumber. Add the mayonnaise and other
ingredients and mix thoroughly. Serve cold.
Nutrition Facts
Calories: 166
Fat: 3g
% fat calories: 18%
Cholesterol: 0mg
Carbohydrate: 28g
Protein: 5g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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