
Mexican Recipes from www.EagleKnights.com
Macaroni and Cheese Salad
1 cup small elbow macaroni, uncooked
Boiling salted water
1 teaspoon vegetable oil
1/2 cup drained canned or cooked fresh peas
2 tablespoons finely chopped red onion
1 cup small-curd cottage cheese
1/2 cup mayonnaise
1/2 cup diced cooked carrot, drained
1/4 cup diced peeled, roasted, poblano chilies or canned
chopped green chilies
1/2 teaspoon salt
Lettuce leaves
Tomato wedges
Cook macaroni according to package directions in boiling salted water until
tender, 8 to 10 minutes. Drain and cool. Place in a medium bowl. Toss with oil.
Add peas, onion, cottage cheese, mayonnaise, carrot, chilies and salt. Toss
gently but thoroughly. Chill. Line 6 salad plates with lettuce leaves. Spoon
macaroni mixture onto lettuce leaves. Garnish with tomato wedges.
From Mexican Cookery, by Barbara Hansen (HP Books).