Thursday, June 20, 2013

Macaroni Salad

Chives, a member of the onion family and native to Europe and Asia, have been around over 5,000 years. But, they were not actively cultivated until the Middle Ages.

People love their flavor; the smallest member of the onion family has many wild cousins growing throughout the Northern hemisphere, including scallions and ramps.

Chives grow in clumps like grass, sending up, hollow, thin leaves up to 12 inches. Unlike regular onions, no large bulb forms underground. It’s the leaves that are the source of the onion flavor.

A perennial plant, chives are perfect for the home gardener, even those with brown thumbs. If you grow your own, you will be blessed in the spring and summer with lovely lavender flowers shaped like a delicate puffball. These flowers are also edible, and make a strikingly colorful garnish for any dish. However, be aware that the flavor of chives becomes harsher after flowering. To avoid flowering, keep snipping the leaves back.
Research Source: About

Our easy macaroni salad recipe blows store bought out of the water. Homey and tasty, this salad is comfort on a plate.

Macaroni Salad
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 cup uncooked elbow macaroni
2 hard-boiled eggs, chopped
1/4 cup green bell pepper, diced
2 tablespoons chives, chopped
1/4 cup mayonnaise
1/2 teaspoon garlic salt with parsley
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon bacon mustard or yellow mustard

Cook pasta according to package directions. Drain, rinse and set aside to cool.

Place macaroni in a medium bowl, add remaining ingredients, and mix well. Cover, and chill until ready to serve. For best results, chill one hour before serving. Enjoy!



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