Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.

NUTRITION PROFILE: Healthy Weight | Low Calorie | High Fiber | Low Sat Fat | Low Cholesterol | Heart Healthy

Yield: 12 servings, about 1 cup each

Servings: 12

Prep Time: 45 minutes

Total Time: 2 3/4 hours

To Make Ahead: Cover and refrigerate for up to 3 days.

Recipe Ingredients:

• 3 cups whole-wheat elbow noodles (14- to 16-ounce package)
• 3/4 cup low-fat mayonnaise
• 3/4 cup reduced-fat sour cream
• 2 teaspoons sugar
• 1 teaspoon salt
• 3/4 teaspoon celery seed
• Freshly ground pepper to taste
• 3 stalks celery, finely chopped
• 3 carrots, shredded
• 1 small Vidalia or other sweet onion, finely chopped
• 1 cup baby spinach, chopped
• 3/4 cup frozen (thawed) edamame
• 1/3 cup shredded mild Cheddar cheese

Recipe Steps:

1. Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
2. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
3. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
4. Cover and refrigerate until cold, at least 2 hours. Taste and adjust seasoning with salt and pepper, if desired. Sprinkle with cheese just before serving.

Recipe Nutrition: Per serving: 190 calories; 7 g fat (2 g sat, 2 g mono); 13 mg cholesterol; 28 g carbohydrate; 1 g added sugars; 7 g protein; 3 g fiber; 366 mg sodium; 215 mg potassium

Nutrition Bonus: Vitamin A (60% daily value)

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

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