I’ve never been a big fan of macaroni salad, truth be told. I’m sure part of it is that growing-up, it really wasn’t a part of my family’s dining repertoire. Aside from that, however, macaroni salad has never really done anything for me. Excessive mayo glopped on helpless macaronis otherwise lacking in any personality? No thanks. But every now and then, I have a dream. A dream about a macaroni salad that doesn’t coat my tongue and is full of bright flavor and crunchy appeal. I’ve come close at times. This recipe may be the closest I’ve gotten yet. The lemon, dijon, and Tabasco definitely perk things up and all the fresh veggies make every bite a good one. To top it off, fresh parsley and lemon thyme add an extra little dimension for your enjoyment. Oh, and it contains just 1/3 to 1/2 the calories of most macaroni salads. Your hips will love that.
Suppose you find yourself needing to add more protein to your diet. Perhaps you’ve mixed up your workouts and want to make the most of them. Or maybe you’re trying to lose weight and you’d like to preserve your muscle as you shed body fat. You could be recovering from surgery or entering a difficult medical treatment that will sap your strength and nutrient stores. Whatever the case, boosting your protein intake could make all the difference.
My family loves this dish. Stir-fried veggies, a good dose of garlic and ginger, udon noodles, sweet and savory teriyaki sauce–what’s not to love? I’ve made this a couple times now, once with chicken and today with beef. In both cases, I marinated the meat for a few hours in teriyaki sauce before throwing onto the grill. Easy peasy. For my veg friends, some crispy tofu–fried in the hot pan and then removed before adding the veggies–would most certainly be delicious as well. (Might just make that next time, come to think of it…)