This is our family’s favorite snack time. Well, actually, I don’t even know if this is an appetizer, main meal, dessert, or just merely a snack meal in our family! But it’s good and very easy to prepare. Just like with any other salad, you just simply have to stir all the ingredients in the bowl. Not to mention, this is quite flexible when it comes to fruits, vegetables, and even the meat you desire. This is something kids would love to eat! (Believe me, I was once a kid who devoured this anytime I could have it!).
- 1 cup grated carrot
- 1/2 cup raisins
- 1 1/2 cup pineapple tidbits
- about 3 cups of shredded chicken (preferably from chicken thighs)
- 3 tbsp of pickle relish
- 1 cup of cubed cheddar cheese
- 2 apples (sliced into cubes), soaked in lemon water
- 1 14 oz condensed milk
- about 3-4 cups of mayonnaise
- 1 16 oz box of elbow macaroni
- 1 tsp pepper or to taste
- 1 tsp salt or to taste
Here are the gist of some of the ingredients in this salad. This salad is basically a mix of many things, with mayonnaise and condensed milk for creaminess and flavor.
Soak the cubed apples into a lemon water (about 2 cups water and squeeze of 1/2 or 1 lemon). This prevents them from browning.
Cook 1 16 oz box of elbow macaroni, and let cool. You want the elbows in room temperature or much better, in a cold temperature.
In this huge bowl, I have here grated carrots, pickle relish, cheese, raisins, pineapple tidbits, and shredded chicken.
Throw in the apples that are soaked in lemon water….
then all of your mayonnaise….
followed by the condensed milk. The amount of condensed milk is completely preferential. This depends on how sweet you want the salad to be.
Stir everything together, then add salt and pepper to taste.
Mix everything together gently with the elbow macaroni. You would really want a huge bowl for this. The elbow macaroni is the last ingredient you want to add. You don’t want it to be overly mushed from all the stirring around.
If you think it’s not creamy yet, you can always add more mayonnaise and condensed milk, as well as salt and pepper. Just stir everything very gently.
Place the elbow macaroni salad in a container and let it cool in the fridge for a minimum of 2 hours before serving. You would really want it cold as I personally think the flavors in this salad are more elevated when it’s cold.
This salad is a good mix of everything. It has meat, cheese, pasta, fruits and veggies. You can add chopped herbs like parsley or basil on top before serving them for an added vibrant color, and herb-y taste.
Well, this didn’t last very long in our fridge. It’s a childhood favorite, and will always have a place in our stomachs. 🙂