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Author Message
Post subject: Mac And Cheese Salad  PostPosted: May 26, 2006 - 09:20 AM

Sergeant Major

Yield: 6 to 8 generous servings

Kosher salt

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

1/4 cup thinly sliced fresh chives

1 tablespoon chopped fresh dill

2 teaspoons minced garlic

2 teaspoons minced shallots

2 teaspoons fresh lemon juice

Freshly ground black pepper

1 pound shaped pasta, such as fusilli, farfalle or cavatappi

1/4 cup thinly sliced green onions

3 ounces (about 3/4 cup) pecorino Romano cheese

3 cups loosely packed baby spinach

Step 1: Bring a large pot of salted water to a boil. Meanwhile, make
the dressing. Whisk together mayonnaise, sour cream and buttermilk in a medium
bowl. Add chives, dill, garlic, shallots and lemon juice. Whisk again. Season
with salt and pepper to taste.

Step 2: Add pasta to boiling water; cook until al dente. Drain pasta
and immediately run it under cold water until cool. Drain well.

Step 3: Transfer pasta to a large bowl. Using a rubber spatula, fold
in enough dressing to coat it generously. Fold in green onions, cheese and baby
spinach. Mound the salad on a large platter and serve.

Per serving (based on 8 servings): 388 calories; 17.5g fat (41
percent calories from fat); 5.5g saturated fat; 23mg cholesterol; 12.5g
protein; 45g carbohydrate; 3g sugar; 2g fiber; 237mg sodium; 172mg calcium;
155mg potassium.


Cook, or be cooked. Have a nice day. Smile
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