4 Servings, about 1-1/2 cups each
Elbow macaroni, uncooked 1 cup
Canned tuna, water-pack, drained 2 6-ounce cans
Eggs, hard cooked, finely diced 4
Celery, chopped 1/4 cup
Carrots, grated 3/4 cup
Salad dressing, mayonnaise-type 1/2 cup
Onion, minced 2 tablespoons
Pepper 1/4 teaspoon
1. Place water in large saucepan and bring to boil.Add macaroni and cook until tender, about 6 to8 minutes. Drain.
2. Combine macaroni, tuna, eggs, celery, andcarrots in a large bowl.
3. Stir together salad dressing, onion, and pepper.Spoon dressing over salad; toss until evenlycombined.
4. Chill until ready to serve.
Total fat 30 grams
Saturated fat 5 grams
Cholesterol 237 milligrams
Sodium 509 milligrams