Holiday Macaroni Salad

Bri Heath


2 cups uncooked elbow macaroni
3 medium size roma tomatoes
1 1/2 ounces raw spinach
2 ounces raw broccoli
1 ounce diced white onion
1 red pepper
1 teaspoon olive oil

Salad Dressing

Mix together:

3 – 3 1/2 tablespoons mayonnaise
1 1/2 teaspoons your favorite mustard
1 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon sea salt
3/4 teaspoon cracked pepper
1/2 teaspoon onion powder
1/4 teaspoon cinnamon


Boil uncooked macaroni in water and olive oil until desired tendency. Drain, rinse and set aside.

Dice red pepper and tomatoes. Set aside with onion.

Rinse spinach and then bunch together. Cut horizontal strips through all the leaves, gather, bunch together again and repeat vertically. Set aside.

Rinse broccoli, and feel the stems of each small tree. On a soft spot, tear the broccoli. Continue until you have at least 2 ounces of small, raw broccoli pieces. Set aside.

Mix all ingredients together with dressing. Chill for at least one hour before serving. Makes about 8 – 9 cups.