Ever since I have re-located offices, I find myself searching for a good lunch to take into work. For me, it's just too much effort to get my car out of the garage to get a hot meal and the on-site cafe doesn't excite me one bit. The microwaves got moved as well so now you have go down 5 floors to heat something up. You wouldn't think that would be too bad, but when only 2 elevators work at one time (out of 5!), it takes too long.
So, I hunted for a good cold (yes, we have a refrig) lunch I could make to take into work. I tried every sandwich and tossed salad I could think of with no luck on satisfying my appetite. I finally found this recipe in a new cookbook Sean and I bought not too long ago.
From Comfort Food Cookbook
Veggie Macaroni Salad
2 C cooked macaroni (this cracks me up every time I see this....just add the hole box!)
1 large tomato, seeded and chopped
1 C frozen peas, thawed
1/2 C shredded reduced fat cheddar cheese
1/2 C chopped celery
1 hard cooked egg, chopped
2 green onions, sliced
Dressing:
3/4 C reduce fat mayo (I did a lot less)
1 C fat-free yogurt (couldn't do it, I used fat free sour cream and only 1/2 C)
2 T sugar
1 T prepared mustard (Dijon gives it a lot of flavor)
1/8 celery seed (or salt)
1. Cook the macaroni according to package directions; drain and rinse in cold water.
2. In a large bowl, combine macaroni, tomato, peas, cheese, celery, egg and onions.
3. In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat.
4. Refrigerate until serving (at least 1 hour).
Family Factor: surprisingly good (they didn't know about the sour cream!)
Stomach Factor: mild, but onions make it a little strong
Time Factor: pretty quick
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