Spring Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Pasta, cooked, 12 oz Carrots, raw, .5 cup, grated Cucumber (peeled), 2 cup, pared, chopped Milk, 2%, .5 cup Mayonnaise, regular (mayo), 1.25 cup Granulated Sugar, 3 tsp Garlic powder, 1 tbsp *Onion powder, 1 tbsp Dill weed, dried, 2 tbsp
Cook pasta according to package directions
Immediately drain and rinse with cold water
Add cucumber, carrots
Mix together until smooth (I shake mine in a jar) Milk, Mayo, Sugar, Garlic Powder, Onion Powder, Dill Weed
Pour over pasta and veggie mix, stir to coat evenly
Refrigerate at least 2 hours before serving for better flavor and overnight for best flavor
Stir before serving
Number of Servings: 10
Recipe submitted by SparkPeople user NOEXCUSES4ME.
Immediately drain and rinse with cold water
Add cucumber, carrots
Mix together until smooth (I shake mine in a jar) Milk, Mayo, Sugar, Garlic Powder, Onion Powder, Dill Weed
Pour over pasta and veggie mix, stir to coat evenly
Refrigerate at least 2 hours before serving for better flavor and overnight for best flavor
Stir before serving
Number of Servings: 10
Recipe submitted by SparkPeople user NOEXCUSES4ME.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 10.5 g
- Cholesterol: 19.9 mg
- Sodium: 222.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
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