Chicago Macaroni Salad
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.0911 |
| Energy (kCal) | 934.6677 |
| Carbohydrates (g) | 16.5985 |
| Total fats (g) | 95.6982 |
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Cuisine
North American >> US >> US
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Dietary Style
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Preparation Time
Cooking Time - 10 minutes, Preparation Time - 30 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water. | 2. Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| salad macaroni | 1 | package | - | - | - | - | |
| broccoli floret | 1 | cup | - | - | - | - | |
| cheddar cheese | 3/4 | cup | diced | - | - | - | - |
| green bell pepper | 1/2 | cup | chopped | 14.595 | 3.197 | 0.5004 | 0.1876 |
| dill pickle relish juice | 1/2 | cup | - | - | - | - | |
| dill pickle | 1 | chopped | 16.2 | 3.2535 | 0.675 | 0.405 | |
| celery | 1/2 | cup | chopped | 8.08 | 1.4999 | 0.3484 | 0.0859 |
| black olive | 1/2 | cup | sliced | - | - | - | - |
| green olive | 1/2 | cup | sliced | - | - | - | - |
| green onion | 1/4 | cup | chopped | 4.7925 | 1.0188 | 0.1722 | 0.0834 |
| carrot | 2 | tablespoons | shredded | 6.56 | 1.5328 | 0.1488 | 0.0384 |
| pimento pepper | 1 | tablespoon | chopped | - | - | - | - |
| mayonnaise | 1 | cup | 837.52 | 0.0 | 0.8584 | 92.8 | |
| yellow mustard | 1/4 | cup | prepared | 37.35 | 3.6292 | 2.3282 | 2.0792 |
| salt | 1 | teaspoon | - | - | - | - | |
| white sugar | 1/2 | teaspoon | 8.127 | 2.0996 | 0.0 | 0.0 | |
| black pepper | 1/4 | teaspoon | 1.4432 | 0.3677 | 0.0597 | 0.0187 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.