5 pt. Polynesian Salad
Source of Recipe
"Healthy Exchanges Cookbook, page 90"
List of Ingredients
1 tablespoon reduced-calorie margarine -- plus
1 teaspoon reduced-calorie margarine
2 tablespoons Brown Sugar Twin
6 ounces (1 full cup) diced 97% fat-free ham -- or extra-lean ham
4 cups cooked elbow macaroni -- rinsed and drained
2 cups canned pineapple chunks, packed in their own juice -- (two 8-ounce cans) drained, reserve 2 tablespoons juice
3/4 cup Kraft shredded reduced-fat Cheddar or American cheese -- (3 ounces)
1/2 cup chopped green bell pepper
1/2 cup Kraft fat-free mayonnaise
3/4 cup plain fat-free yogurt
1/3 cup nonfat dry milk powder -- Carnation
1/2 teaspoon salt Recipe
In a large skillet, melt margarine with Brown Sugar Twin; add diced ham. Cook and stir until ham is golden brown. Cool. In a large bowl, combine macaroni, pineapple, cheese, and green pepper. In a small bowl, combine mayonnaise, yogurt, dry milk powder, reserved pineapple juice, and salt. Stir into macaroni mixture. Blend in cooled ham mixture. Refrigerate for at least 2 hours. Serves 8 (1 cup each).
HINT: 3 cups dry elbow macaroni usually makes about 4 cups cooked.
Flo's Notes: I skipped the first step, and did not brown my ham thus eliminating the margarine and sugar from the recipe. I also omitted the salt. I used wheat based rotini instead of macaroni.
Yield: "8 cups" Serving size (1 cup)
According to the cookbook: Per serving: 227 Cal, 3g Fat, 12g Pro, 37g Carb, 609mg Sod, 1 Fib
Healthy Exchanges: 1 Bread, 1 Protein, 1/2 Fruit, 1/4 Fat, 1/4 Skim Milk, 10 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat
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