Macaroni-Spinach Salad
A macaroni salad was served at the wedding reception we attended the other evening. Jen remarked how good it was and said we needed to make it more often. I agreed. One reason I love macaroni salad is because it can be served for several meals without tasting old or stale. Another reason I love macaroni salad is because……..it tastes so good! I came home and made another version of what I normally make. It’s creamy with an Italian flare. The fresh veggies make it pretty and nutritious.
- 2 C macaroni noodles, uncooked
- 1 t salt
- 1 C mayonnaise
- ½ C Green Goddess salad dressing
- 1 T lemon juice
- Salt and pepper to taste
- 1 C fresh spinach
- ½ C chopped green pepper
- 1 C cherry or grape tomatoes, sliced
- ¼ C chopped onion
- ⅛ C chopped celery
- ⅛ C diced cucumbers (optional)
- Cook macaroni according to package directions. Rinse and cool.
- Transfer to large bowl.
- Add all other ingredients and refrigerate.
- That simple.
The harvest is going well. Our guys are working on soybeans right now. This salad packs nicely and is always gobbled right up. I don’t even have to worry about this “mayonnaise” salad setting out too long as the combines now have built in coolers. Before long they’ll have recliners with auto-pilot.
Reminds me of when we were first married and I’d ride along. The cab was dusty and loud—couldn’t converse much, but it didn’t seem to matter. Mr. Farmer and I could just be together.
Think I’ll pack this in his lunch today.
Have a great day!!
