|Uncooked small seashell macaroni (9 cups cooked)||1 pound|
|Vegetable oil||2 tablespoons|
|Cider vinegar||½ cup|
|Wine vinegar||½ cup|
|Water||Enough to boil pasta + ½ cup|
|Prepared mustard||3 tablespoons|
|Black pepper and salt to taste|
|Sliced pimentos||2-ounce jar|
|Small onions thinly sliced||2|
- Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
- Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed for 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.
- Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
- Marinate, covered, in refrigerator for 24 hours. Stir occasionally.
- Drain and serve on lettuce.
|Serving Size||½ cup|
|Saturated Fat||less than 1 g|
A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.
Chewing Gum After Surgery May Improve Digestive Tract Recovery
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children