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MACARONI SALAD

Makes 4 servings

3 cups dry elbow macaroni
1-1/2 cups nonfat mayonnaise
1/2 cup low-fat sour cream
1 (5-ounce) can evaporated skim milk
1 tablespoon tamari (see Note)
1 tablespoon Chef Paul Prudhomme's Vegetable Magic
1/2 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped green cabbage


Cook the macaroni according to package directions, rinse, drain, and set aside to cool. Place the mayonnaise, sour cream, and skim milk in a large bowl, and add the tamari and seasoning mix. Whip together until completely blended. Then add the cooled macaroni and the remaining ingredients, and toss gently until well mixed.

NOTE: Tamari is a very rich flavorful soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If you cannot find tamari where you shop, use any good quality soy sauce.

Copyright 1993 by Paul Prudhomme