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Candy Macaroni Salad – The Southern Woman Cooks

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Sweet Macaroni Salad - The Southern Lady Cooks

Candy macaroni salad with ham is a favourite of my household.  It’s a nice recipe for any vacation and is sweet anytime of the yr.  Take this candy macaroni salad to household gatherings, picnics, or any potluck meal and it’ll go over large. This salad retains nicely within the fridge for a number of days.  You may make half the recipe or double the recipe for a crowd.  I like this salad and might make a meal off simply the salad with a pair slices tomato like within the picture under.  You could possibly miss the ham when you don’t like meat in your salad or you would add one other meat similar to chopped rooster or shrimp.  You may also like our recipe for Cheddar Ranch Pasta Salad. 

Candy Macaroni Salad Elements Wanted:

Elbow macaroni

Eggs, laborious boiled

Onion

Carrots

Celery

Inexperienced pepper

Ham

Dressing for Salad Elements Wanted:

Mayonnaise or Miracle Whip

White granulated sugar

White vinegar

Candy pickle relish

Salt

Black pepper

Yellow mustard

Celery seed

 

“The perfect macaroni salad..identical to what my grandma used to make! My household liked it.” – Joyce

 

Sweet Macaroni Salad - The Southern Lady Cooks

 

Sweet Ham Macaroni Salad The Southern Lady Cooks

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Candy Macaroni Salad with Ham

This Candy Macaroni Salad with Ham is a good dish for any gathering or picnic. 

Course: Facet Dish

Delicacies: American

Key phrase: Candy Macaroni Salad with Ham

Salad Elements:

  • 2 cups elbow macaroni (cooked al-dente in accordance with package deal instructions)
  • 4 laborious boiled eggs peeled and chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped candy inexperienced pepper
  • 2 cups cooked chopped ham

Dressing for Salad:

  • 1 to 1 1/2 cups mayonnaise or Miracle Whip
  • 3 tablespoons white granulated sugar
  • 1 tablespoon white vinegar
  • 2 tablespoons candy pickle relish
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons yellow mustard
  • 1 teaspoon celery seed
  • Mix salad elements in a big bowl. Toss to combine.

  • Mix dressing elements and pour over salad. Combine nicely. I refrigerate at the least 3 to 4 hours earlier than serving.

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