RENAL-FRIENDLY MACARONI SALAD

Renal-Friendly Macaroni Salad image

Provided by Cynna

Categories Spring

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
1/2 cup celery, thin-sliced
1/4 cup sweet onion, fine diced
2 garlic cloves, minced
1 small red sweet bell pepper, finely diced
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1/4 cup sweet pickle relish
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon celery seed
3 ounces low-sodium bacon, cooked and crumbled (optional)

Steps:

Mix cooled macaroni, celery, onions, bell pepper together in a large bowl.
In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, and celery seed, stirring well.
Stir dressing into the macaroni mixture.
Stir in the crumbled bacon.
Serve chilled.

Nutrition Facts : Calories 322.7, Fat 12.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 318.3, Carbohydrate 46.4, Fiber 1.9, Sugar 5.1, Protein 6.5