HOT DOG MAC SALAD
Steve said he wanted a macaroni salad for his lunches. I made this one and he loved it. The first night though before work he ate 6 cups! Good thing it made a lot. Yes, there was enough left for his lunches!
Makes 16 cups
CD-T ClipBoard: You’ll notice the addition of lemon pie filling used in the dressing. Since it’s fat-free it lowers the fat impact of the Veg mayo. Plus it tastes good!
MACARONI MIX:
1 lb. elbow macaroni – cook according to package instructions, drain, run under cold water, soak in cold water bath till chilled, then drain in colander till excess water is gone – add salt, olive oil and pepper, while still in colander and mix to evenly coat – set aside
1 t. salt or more
2 T. extra virgin olive oil
lots of fresh grind black pepper
HOT DOG VEGGIE MIX:
12 oz. pkg. LIGHTLIFE SMART DOGS, thawed, cut into chunks, then pulsed in food processor for a coarse chop, not minced
1 c. diced celery, 3/8 inch cubes
1 c. diced green pepper, 3/8 inch squares
1/2 c. diced fresh sweet red pepper, 3/8 inch squares
1-1/2 c. sliced scallion, green and white part, mostly green
12 oz. pkg. froz. peas, cooked till warm and plump, then immediately drained and soaked in cold water till chilled, then drained well again
2 t. smoked paprika
2 t. onion powder
2 t. garlic powder
1/4 t. ground allspice
1 t. salt
fresh ground black pepper
SWEET LEMON MAYO DRESSING:
1/2 c. Vegenaise by FOLLOW YOUR HEART
1/2 c. Lemon Pie Filling by LUCKY LEAF
2 T. extra virgin olive oil
1/4 c. red wine vinegar
2 T. light brown sugar
salt to taste
Cook macaroni, drain, season as instructed and set aside.
Prep veggie dogs and veggies including peas. Place in large bowl with seasonings up to and including black pepper. Stir well to coat evenly with seasonings.
Combine Vegenaise, lemon pie filling, olive oil, red wine vinegar and sugar in separate bowl. Stir till smooth. Salt to taste.
ASSEMBLY:
In extra-large mixing bowl or pot, combine pasta and veggie and hot dog mix. Stir well.
Add all of LEMON MAYO DRESSING, then stir to coat evenly. Adjust for salt and pepper, then pack in covered container and refrigerate till ready to serve.
Notes: Unlike most macaroni salads, this MAC SALAD needs no dressing before serving. Mine was fine the next day, needing nothing else.
CHEF DAVIES-TIGHT™ 