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Vegetarian
This recipe replaces regular mayonnaise with an egg-free, light
canola mayonnaise. Remember, if you’re allergic to eggs or anything else, you must check
the ingredients on your replacements, as many seemingly safe foods can contain small amounts
of the allergen. You may substitute any egg-free macaroni product for the elbow noodles called
for in this salad.
Preparation facts
Cooking Time: 30 minutes
Prep Time: 5 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients
2 cups (150g) egg-free elbow noodles
1 stalk celery, chopped
1/2 cucumber, chopped
1/3 cup (80g) egg-free, light canola mayonnaise
1 tsp (1g) dry parsley
1/4 tsp (1g) onion powder
1/2 tsp (2g) celery seed
Salt and pepper to taste
Directions
Cook noodles according to package instructions. Drain and rinse under
cold water until cool, and place in a mixing bowl.
Mix in the celery and cucumber. Add the mayonnaise and other
ingredients and mix thoroughly. Serve cold.
Nutrition facts
Serving Size 1 serving
Calories 170
Calories from Fat 38 (22%)
% Daily Value*
6%Total Fat 4g
2%Saturated
Fat 0.5g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 0.6g
1%Cholesterol 4mg
4%Sodium 97mg
3%Potassium 114mg
9%Total
Carbohydrate 28g
5%Dietary
Fiber 1.2g
Sugars 1g
Sugar Alcohols 0g
9%Protein 5g