Tuesday, April 9, 2013
Homemade Macaroni Salad
-celery stalk (with leaves included)- chopped
-carrot- shredded by food processor
-cucumber- shredded with food processor
-mayo- about 3-4 large spoonfuls (eyeball)
-mustard- 1 spoonful (eyeball)
-balsamic vinegar- a shot (eyeball)
-dill- a few springs chopped
-red spring onion- sliced thinly with either madonlin or food processor using the slicer blade
-lemon juice- squirt (eyeball)
-macaroni- 2 cups and boiled
While cooking the macaroni in boiling water, prepare all the ingredients in a mixing bowl.
Allow the macaroni cool down in the strainer before adding to the mixing bowl
Cover and put in refrigerator to chill for about 30 minutes before serving.
Since I like to have my onions cooked (as I love the sweet taste rather than raw), I saute them in a small saute pan with a little EVOO, S&P till soften. Let cool before adding to the other ingredients.