Julies Macaroni Salad Recipes

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JUDY'S MACARONI SALAD



Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

JULIE'S MACARONI SALAD



Julie's Macaroni Salad image

This is a great summer picnic salad. I first ate it at a family reunion and have changed the original recipe only slightly. I prepare it the night before I want to serve it to give the flavors time to blend. I have also taken it to tail-gate parties where it's been a big hit. I included the cooking time for the macaroni in the prep time.

Provided by Julie in TX

Categories     Pasta Shells

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1 (12 ounce) package elbow macaroni or 1 (12 ounce) package shell macaroni
1 cucumber, seeded & chopped
1 bunch green onion, sliced
1 cup celery, chopped
1 teaspoon sugar
4 ounces cheddar cheese, cubed or cut in strips
1 1/2 teaspoons salt
1/2 teaspoon pepper (may use white pepper if you wish)
1/2 teaspoon celery salt
1/4 cup pickle relish
1 cup cherry tomatoes, halved
3 cups mayonnaise
1 cup sour cream
2 teaspoons Dijon mustard

Steps:

  • Cook macaroni according to package directions.
  • Drain, cool and add all of the ingredients with the exception of the tomatoes.
  • Mix the dressing ingredients together.
  • Toss the macaroni mixture with the dressing mixture and refrigerate for 6-8 hours.
  • Add the tomatoes just before serving.

Nutrition Facts : Calories 439.4, Fat 27.4, SaturatedFat 7.5, Cholesterol 33.6, Sodium 838.9, Carbohydrate 42.2, Fiber 1.7, Sugar 6.7, Protein 8

JULIE'S MEXICAN SALAD INSPIRATION



Julie's Mexican Salad Inspiration image

This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.

Provided by Pamela Allen Kennedy

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 head lettuce, chopped
1 (10 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, chopped
2 green onions, chopped
¼ cup chopped cilantro
¼ cup diced green bell pepper
1 avocado, sliced
½ cup shredded Cheddar cheese
½ cup crushed tortilla chips
½ cup salsa
¼ cup ranch-style salad dressing

Steps:

  • Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  • Stir ranch-style dressing and salsa together in a bowl; pour over salad.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 28.4 g, Cholesterol 14.8 mg, Fat 10.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 729.1 mg, Sugar 5.3 g

JULIE'S CHICKEN SALAD



Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Julie Dwenger

Categories     Salad

Yield 9

Number Of Ingredients 9

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

  • In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

JULIE'S MOM'S PERFECT POTATO SALAD



Julie's Mom's Perfect Potato Salad image

My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!

Provided by Julesong

Categories     Potato

Yield 6-8 serving(s)

Number Of Ingredients 12

5 -6 medium potatoes
1/2 finely chopped onions or 2 -3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard-boiled eggs, chopped
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
finely chopped celery (optional)
1 cup mayonnaise (Best Foods, Helmann's, or Vegenaise - a little more, depending on texture after mixing)
chopped boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

Steps:

  • Steam potatoes with skin on.
  • Mix together all ingredients except potatoes.
  • When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
  • Put into serving container and garnish.
  • Refrigerate for at least three hours before serving (the longer the better).
  • This potato salad is even better then next day!
  • Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)

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