Saturday, Jun 25, 2016
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Food

Dinner Tonight: Macaroni Veggie Salad with Egg

Tired of the same old potato salad? Jen Gentz of Blissfield, Mich., suggests her Macaroni Veggie Salad with Egg, which she says has made many family members happy. It is less work than a potato salad, she says, and as an added bonus it holds up well in the refrigerator.

1/2 box (8 ounces) elbow or shell macaroni

Light mayonnaise, to taste

3-4 tablespoons sweet pickle relish

2-3 hard-boiled eggs, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1/4 cup frozen peas

1/2 red OR yellow bell pepper, chopped, optional

Cook the macaroni according to instructions on the box. Drain and cool.

In a large bowl, mix together mayonnaise, pickle relish, eggs, celery, carrots, peas, and optional peppers. Add cooked macaroni, and stir until thoroughly mixed. Serve chilled.

-- Jen Gentz

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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