Whenever I say I am making salads, people always ask “Are you on a diet?”. The idea that salads are just a bunch of vegetables thrown together with some kind of dressings needs to be changed. It is like an outdated salads propaganda. People should have fun making and eating them. The salad recipe I am bringing this week is one dish that you can make beforehand, goes well with every entrée and is absolutely not traditional at all. Let’s go.
170g elbow macaroni
1 tablespoon mustard
25ml white vinegar
50g white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ small onion
¼ red bell pepper (or whatever color floats your boat)
1 small sausage
- Cook the macaroni in salted water for approximately 8 minutes, drain it but do not run it under any kind of water. After most of the water is drained out, transfer it to a large bowl and tossing it constantly for about 2 minutes. This helps the macaroni cool off and have a starchy consistency, therefore it could “grasp” onto the dressing better.
- Chop the bell pepper, onion and sausage into half the size of the macaroni. Put them in the same bowl with the macaroni.
- In a separate bowl, combine mayonnaise, mustard, salt, ground black pepper, vinegar and sugar together.
- Check to make sure the macaroni is completely cool. If it is still warm, what happens when you mix it with the dressing is everything will become extremely greasy, and we do not want that.
- Mix the macaroni & vegetables and the dressing together. It might you look like you have made too much dressing at first but as you keep stirring, it will gradually look fine.
- Refrigerate the salad for at least 4 hours, preferably overnight.
As simple as that. Now you can go show the folks who still think salads are a punishment this recipe, or even better, make the recipe and serve it to them. Enjoy!