Back 1 Package (7 oz.) Elbow Macaroni
(2 Cups uncooked)
1 Tbsp.Watkins Chicken Soup Base
1 Cup Cubed Reduced-Sodium Ham
1 Cup Sliced Zucchini
1 Cup Peeled, Chopped, and Seeded Cucumber
1-1/2 Cups Chopped Tomato
1 Cup Sliced Radishes
1/2 Cup Coarsely Grated Carrot
1/4 Cup Sliced Green Onion
Dill Dressing (recipe below)
Prepare macaroni per package directions substituting the Chicken Soup Base for the salt called for on package. Drain and rinse with cold water. Combine macaroni and next 7 ingredients. Pour on Dill Dressing and toss to coat. Refrigerate until serving time. Makes 8 servings
Dill Dressing:
1/2 Cup Undiluted Evaporated Skim Milk
1/4 Cup Watkins Original Grapeseed Oil
1/4 Cup Reduced-Calorie Mayonnaise
3 Tbsp. White Vinegar
1 Tbsp. Watkins Chicken Soup Base
1 teas. Watkins Onion Powder
1 teas. Watkins Garlic Powder
3/4 teas. Watkins Dill Weed
3/4 teas. Watkins Dry Mustard
1/4 teas. Watkins Basil
1/8 teas. Watkins Black Pepper
Combine all ingredients in a covered jar. Shake well to mix.
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Stars Team
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