Macaroni Waldorf Salad

Macaroni Waldorf Salad

This is a tasty pasta salad that is less than 300 calories per serve and that you are bound to make again. It is light, tasty, and so easy to make.

CAL P/SERVE
270
kJ P/SERVE
1130
FAT P/SERVE
7.0g
CARBS P/SERVE
37.1g
PROTEIN P/SERVE
11.2g
SUGAR P/SERVE
12.3g
SODIUM P/SERVE
429g
FAT
%
2.1%
ENERGY RDI%
12.9%

We have used wombok cabbage which is a Chinese cabbage as it doesn’t have as many hard bits as some of the other cabbages (and it is easy to hand shred with a knife).

You can use sliced almonds instead of walnuts and substitute the apple with a pear for something different, leave the skin on.

This recipe is low sugar, low fat, good source of protein.

Ingredients

  • 2 cups (100g) shredded wombok cabbage
  • 1 carrot grated/shredded
  • 1 celery, chopped
  • 1 cucumber, diced
  • 1 apple, cut into match sticks
  • 4 slices short cut bacon, all fat removed
  • 2 cups dried macaroni pasta
  • 2 tbsp. crushed or chopped walnuts
  • Salt & pepper to taste
  • 1/4 cup Greek yoghurt, light
  • 2 tsp. Dijon mustard
  • 1 tbsp. white wine vinegar
  • 1 tbsp. mirin
  • 2 tsp. seeded mustard

Method

  1. Cook pasta as per instructions except cook until al dente, you can your pasta to have a bite not a mushy texture.  Drain and place into a large mixing bowl.
  2. Cook bacon in a non-stick frypan until done to your liking.  Take off and cut into large chunks and place bowl with pasta.
  3. Shred cabbage, carrot and place in mixing bowl with bacon.  Add chopped celery, cucumber and apple and also add to bowl.  Season with salt and pepper.
  4. In a small bowl add all your dressing ingredients and mix well.  Add to the salad mix in the large bowl with the crushed walnuts and mix until all incorporated.   
  5. Serve in a large bowl.

Nutrition Table

Servings: 4 Serving size:320g
Average Serve Average 100g
Energy 1130 kJ 354 kJ
  270 Cal 85 Cal
Protein 11.2 g 3.5 g
Fat, total 7.0 g 2.2 g
- Saturated 2.4 g 0.8 g
Carbohydrate 37.1 g 11.6 g
- Sugars 12.3 g 3.8 g
Sodium 429 mg 134 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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