PICNIC FOOD: macaroni or potato salad

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Replies

  • slkehl
    slkehl Posts: 3,801 Member
    In epidemiology classes with case studies...it was ALWAYS the tater salad at a picnic. Just sayin'.

    Meaning the mac salad goes bad more easily or something?
  • bcattoes
    bcattoes Posts: 17,299 Member
    MACARONI SALAD VS POTATO SALAD

    Which do you prefer and why ?
    Which is healthier ?

    Which I prefer and which is healthier would determine on what else is in the salad and how long you cook the macaroni and what type of macaroni used.

    If I was preparing it, I would prefer macaroni salad and it would be healthier than most potato salads I've had. I LOVE a good macaroni salad made with whole grain macaroni cooked al dente (this lowers the GI), lots of fresh crunchy vegetables, beans, a little grated parmesan and an herby vinaigrette dressing.
  • BlueJean4114
    BlueJean4114 Posts: 595 Member
    Macaroni or potato salad??

    neither. Yuck.:indifferent: whole buncha carbs with very little nutritional payback...:tongue: Rarely ever ate either one..


    but, if i had to make one for a picnic, this is one of my favorite pasta salads----i make it 1/3 tomatoes, 1/3 green beans, and 1/3 whole wheat or spinach pasta,
    tweaking it a bit to make it healthier
    and to cut the calories even more:
    :heart: http://www.kraftrecipes.com/recipes/fresh-green-bean-pasta-salad-91958.aspx:heart:

    or one of the multiple pasta salad recipes from:heart:SkinnyTaste.com:heart:
  • bcattoes
    bcattoes Posts: 17,299 Member
    I eat this now!!!! So good !

    HG's I Can't Believe It's Not Potato Salad!

    Faux-tato Fun!
    Wanna hear the coolest part about this recipe? There are NO potatoes in it!!! After all, the best part of potato salad isn't even the potatoes... it's the perfectly seasoned creamy goodness those spuds are hanging out in! This swap is so good, you'll fool EVERYONE... but don't feel obligated to let your guests in on our little no-tato secret. Shhhhhhhhhhhh...

    Ingredients:
    1 large head cauliflower, roughly chopped
    6 hard-boiled egg whites, chilled and chopped
    1/2 envelope ranch dressing/dip mix
    1 1/2 cups fat-free mayonnaise
    1/2 cup fat-free sour cream
    3 tbsp. Hellmann's/Best Foods Dijonnaise
    2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
    1 cup diced red onion
    2 celery stalks, diced
    1/4 cup chopped chives
    3 tbsp. seasoned rice vinegar
    2 tbsp. chopped dill
    2 tbsp. chopped parsley
    1/4 tsp. salt
    Optional garnish: paprika

    Directions:
    Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS

    Serving Size: 2/3 cup (1/10th of recipe)
    Calories: 89
    Fat: 1.25g
    Sodium: 710mg
    Carbs: 16.5g
    Fiber: 2.5g
    Sugars: 7g
    Protein: 4.5g

    PointsPlus® value 2*

    This ^^ sounds anything but healthy to me.

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