Macaroni Salad

straightupfood.com

Frisco Native

subheading: SCALE 1X 2X 3X:

subheading: For the salad:

2 cups dry/uncooked elbow macaroni (use rice, corn, and/or quinoa pasta if you avoid gluten)

1 ½ cups grated carrots ( 1 to 2 medium)

1 medium red bell pepper, seeded and chopped (about 1 ½ cups)

3 ribs celery, sliced or chopped (about 1 cup)

½ cup finely chopped red onion

½ cup chopped fresh parsley

¼ cup chopped fresh basil

1 medium, ripe avocado, chopped (optional)

subheading: Sweet Mustard Dressing:

½ cup water

2 ounces raw, unsalted cahsews (about ½ cup)

1 ounce pitted dates ( 2 Medjool or 4 Deglet Noor), chopped

3 tablespoons lemon juice

2 tablespoons mustard (I like Dijon or st one ground)

1 medium clove garlic

Note: Ingredients may have been altered from the original.

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