Macaroni Rice Salad

I recently discovered this recipe while looking through some vintage Mennonite Cookbooks in my collection.
I thought this sounded good.


Macaroni Rice Salad:

NOTE: Cook Macaroni according to package directions.

2 C uncooked Rice = 4 C cooked
1 C uncooked  Elbow Macaroni = 2 C Cooked
4 Hard Boiled Eggs, roughly chopped.
1/4 C Minced Onion
1 Carrot, shredded

Dressing:
1 1/2 C Mayonnaise.
3 TBS Prepared Mustard (your choice)
1 TBS Salt
1/4 C Sugar
2 TBS Apple Cider Vinegar

In a large Mixing Bowl:
Cooked Macaroni
Cooked Rice
Eggs
Onion
Carrot

In a medium bowl:
Combine all dressing ingredients. Mix well.
Pour over the Macaroni and Rice.
Toss well.
Refrigerate overnight.
Stir before serving.
Serve chilled.

Enjoy!
Peace in the Kitchen!