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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
Details
Preparation
Step 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.
Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
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.
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