There are certain dishes we make that are traditional and we think they are good and they look pretty good too. However, they often don’t match up to your expectations. I think this is generally one of those recipes. So be sure to add extra seasoning. I also suggest you add olive oil at the end which I will do with the leftovers. This is the second post this week espousing the benefits of substituting fat-free Greek yogurt. This recipe traditionally calls for mayonnaise and sour cream. No reason not to use fat-free Greek yogurt for this recipe.
The fun of this journey is all the people we touch. There are so many people who help us move forward in our journey. Do you like the look of the dish holding this salad? I do. This dish was a gift from a wonderful family – a friend of my daughters. They know about my blog and I first visited their store – the Euphoria Resale Boutique – to find some dishes for plating. This week, my daughter’s friend showed up at my door with a number of new plates and dishes for me. I was so touched. Please check them out and use the link to find things for you as well. I have also provided their Facebook link here.
2 packages of elbow macaroni, cooked, rinsed, and drained
4 cups of celery, diced
2 slices of red onion, diced
1/4 of a red pepper, diced
1 cup fat-free Greek yogurt
3/4 teaspoon dry mustard
3 teaspoons sugar
3 tablespoons cider vinegar
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
In a small bowl, whisk together the yogurt, mustard, sugar, vinegar and salt.
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Enjoy!