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Bistro Macaroni and Vegetable Salad

Bistro Macaroni and Vegetable Salad
 
Yield:
1-3/4 gal. or 28 servings, 1 cup each

Ingredients

Ingredients Weights Measures
Elbow macaroni, cooked, drained and rinsed 2 lb. 3-1/2 qt.
broccoli florets 1 lb. + 12 oz. 2-1/4 qt.
carrots, sliced 1 lb. 1 qt.
GREY POUPON Bistro Sauce 2 lb. 1 qt.

Directions

MIX macaroni, broccoli and carrots.

ADD bistro sauce; toss to coat. Cover. Refrigerate at least 1 hour for flavors to blend.

Kraft Kitchens Tips

TIP
If salad is refrigerated overnight, salad can be moistened with additional bistro sauce, if desired. Stir into salad just before serving.
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