Ingredients:
1 (8 ounce) packages elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onions, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
1 cup mayonnaise ( can use low-fat Hellmann’s or Kraft)
1/2 cup milk
1/4 cup sugar or 1/4 cup Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper
Directions:
Gently toss all the salad ingredients together in a large bowl.
Set aside.
For the dressing, combine the mayonnaise and milk.
Then add the sugar and vinegar.
Stir well, and season with salt and pepper to taste.
Pour the dressing over the salad, and toss gently to combine.
Refrigerate at least 2 hours Overnight is even better.
Servings: 8-10
Time preparation: 20 min.
Time total: 140 min.