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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sandy Christman
  • 13â�„4 cups uncooked macaroni shells
  • for the dressing:
  • 1â�„2 cup mayonnaise
  • 1â�„2 cup sour cream
  • 2 TBS apple cider vinegar
  • 11â�„2 TBS dijon mustard
  • 1 tsp. sugar
  • 1â�„2 tsp. pepper
  • 1â�„4 to 1â�„2 tsp. dried dill
  • 1â�„4 tsp. seasoned salt
  • additions to salad:
  • 2 cups cubed cooked ham
  • 2 cups seedless green grapes, halved
  • 1â�„2 cup sliced green onions
Cook the macaroni according to package directions. Drain, rinse and drain again; let cool. Combine all ingredients for the dressing together and add to pasta; toss. Add the ham, grapes and onion and toss again. Chill before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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