Ever since I was a kid my family always had this Macaroni Salad (and Ham and Swiss on rye sandwiches) every New Years day… so I decided that I could make is a little ‘lighter’ this year and figure out the exchanges… it’s still a little heavy in the fats, but it is very good in moderation… it makes 16 servings so give some away so you don’t eat it all (like I would) Hope you all enjoy!

1 pound bag of dried salad macaroni
1/2 Red Onion – chopped fine (about 1 cup)
6 stalks of celery – chopped fine (about 1 1/2 cups)
8 small sweet pickles – chopped fine (about 1 cup)
2 Eggs
1 1/2 cups lite mayonnaise
2 tsp juice from the jar of sweet pickles
1 1/4 tsp celery seed
1/4 tsp white pepper
1/2 tsp celery salt
salt to taste
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Bring pot of water to boil and add pasta… cook until tender. Drain and rinse in cold water until cool. Drain well. Place pasta in large bowl. Place 2 eggs in pot of water (cool) and place on high heat. Bring to boil. Boil for 10 minutes. Remove from heat, crack shells and run under cold water.

While pasta and eggs are cooking, fine chop onion, celery and sweet pickles.

When pasta is cool add the chopped ingredients and mix. Add White pepper, celery seed and celery salt and mix. Add sweet pickle juice and Lite Mayo and mix. When eggs are cool peel them under running water. Chop into small pieces (just larger than the onion and celery) and mix into salad. Refrigerate overnight. Salt to taste when serving

Makes 16 servings (1/2 cup each)

Our estimated exchanges:
Serving size: 1/2 cup
1/2 Starch
1/16 Vegetable
1 1/2 Fat
1/8 Protein
1/4 Extra