Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
337
Calories
34g
Protein
9g
Fat
34g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Macaroni | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups (uncooked) corkscrew macaroni
- ½ cup plain low fat yogurt
- ⅓ cup reduced calorie creamy Italian salad dressing
- 1 tbsp grated Parmesan cheese
- 1 small clove garlic, minced (optional)
- 2 cups mixed shredded cabbage and carrots
- 1 medium cucumber, chopped
- 1 medium tomato, seeded and chopped
- lettuce leaves (optional)
Directions
1
Cook macaroni according to package directions.
2
Drain, rinse under cold running water.
3
Drain well.
4
In a small bowl stir together yogurt, salad dressing, parmesan cheese and garlic.
5
In a large bowl toss together macaroni salad dressing mixture, cabbage and carrots, cucumber and tomato.
6
Cover; quick chill in the freezer for 10 minutes.
7
Serve atop lettuce if desired.
Recipe sourced from
fandom