Recipe for Macaroni, Ham and Cheese Salad 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
8 oz Elbow macaroni, (2 lb)
3 cup Small broccoli florets, (6 cups)
1/2 cup Ham, (2 cups) cut in 1 1/2-inch-long strips
3/4 cup Sharp Cheddar cheese, (3 cups) shredded
----------------- DRESSING ----------------
1/4 cup Reduced-calorie mayonnaise, (1 cup)
1 tbl Red-wine vinegar, (1/4 cup)
2 tsp Grainy Dijon mustard, (3 Tbsp)
1/4 tsp Salt, (3/4 tsp)
Instructions:
Instructions: 1. Cook macaroni according to package directions (see Planning Tips for 20, below). Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in colander. Cool briefly under running cold water. Drain well. 2. Mix macaroni, broccoli, ham and cheese in a large serving bowl. Whisk dressing ingredients in a small bowl. Add to macaroni mixture. Toss to mix and coat.

Planning Tips: Up to 2 days ahead: Cook macaroni (but not broccoli). Toss with a little oil to prevent sticking. Refrigerate. Make dressing.

Refrigerate.
* Up to 1 day ahead: Boil broccoli 2 minutes. Refrigerate.

Prepare the ham and cheese. Refrigerate airtight. Shortcuts: Shred cheese in food processor.

For 4 (20) servings.

Prep: 15 (35) min Cook: 20 (35) min Cost per Serving: 85 cents (58 cents)

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