Recipe - Macaroni Ham And Cheese Salad

8 ounce Elbow macaroni; (2 lb)
3 cup Small broccoli florets; (6
cups)
One half cup Ham; (2 cups) cut in 1
1/2inchlong strips
Three fourths cup Sharp Cheddar cheese; (3
cups) shredded

DRESSING
One fourth cup Reducedcalorie mayonnaise;
(1 cup)
1 tablespoon Redwine vinegar; (One fourth cup)
2 teaspoon Grainy Dijon mustard; (3
Tbsp)
One fourth teaspoon Salt; (Three fourths tsp)
One fourth teaspoon Ground pepper; (Three fourths tsp)

1. Cook macaroni according to package directions (see Planning Tips for 20,
below). Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in
colander. Cool briefly under running cold water. Drain well. 2. Mix
macaroni, broccoli, ham and cheese in a large serving bowl. Whisk dressing
ingredients in a small bowl. Add to macaroni mixture. Toss to mix and coat.

Planning Tips: Up to 2 days ahead: Cook macaroni (but not broccoli). Toss
with a little oil to prevent sticking. Refrigerate. Make dressing.
Refrigerate. * Up to 1 day ahead: Boil broccoli 2 minutes. Refrigerate.
Prepare the ham and cheese. Refrigerate airtight. Shortcuts: Shred cheese
in food processor.

For 4 (20) servings. Prep: 15 (35) min Cook: 20 (35) min Cost per Serving:
85 cents (58 cents)
Posted to recipeludigest by "bunny" layla696@ix.netcom.com on Feb 26,
1998