Tuesday, December 4, 2007

Hawaiian Macaroni Salad

Adapted from a recipe in Cooks Illustrated.

Serves 6 generously

1 cup milk (I used skim).
1 cup mayo (don't skimp here, use the leaded stuff)
1/2 teaspoon cracked pepper
2 teaspoons brown sugar
1/2 pound salad macaroni (1/2 of most boxes)
1/4 cup plus 1/2 teaspoon Braggs Apple Cider Vinegar
2 generous Tablespoons grated onion
1 carrot peeled and finely diced
1 small celery rib, chopped

Make the dressing by whisking 3/4 cup of the milk with 3/4 cup of the mayo, the pepper and brown sugar.  Set aside.  Cook the macaroni in salted water for 15 minutes, no more, no less.  Drain and toss with the Apple Cider Vinegar in a large bowl.  Let cool 10 minutes, and then add the dressing.  Just before serving, chop the veggies (or have them set aside and ready) and stir in with another 1/4 cup mayo and 1/4 cup milk and a generous dash or two of salt.

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