Spamacaroni Salad with Broccoli and Macadamia Nuts
1 cup cooked elbow macaroni, drained
1/2 cup Spam Lite, cubed
1 boiled egg, coarsely chopped
1/2 cup tiny broccoli florets, quickly blanched and rinsed in cold water, then drained*
1/4 cup celery heart, thinly sliced
1/4 cup unsalted dry roasted macadamia nuts, coarsely chopped, plus more for garnish
Coarse salt and freshly ground pepper
2 Tablespoons Ranch dressing (my favorite recipe follows)
Dash hot sauce
Dash Aleppo pepper
Butter lettuce leaves, for serving
In a medium bowl, combine macaroni and next five ingredients. Season to taste with salt and pepper, and toss gently to mix. Drizzle with dressing, hot sauce, and Aleppo pepper to taste. Toss to combine.
Serve on lettuce leaves, garnished with additional nuts.
*Cook’s note: Using a mesh strainer, lower the broccoli florets into the egg cooking water for 15-20 seconds. Remove, rinse and drain.
From National Cowboy Hall of Fame Chuck Wagon Cookbook by B. Byron Price
Makes about 1 1/2 cups
3/4 cup mayonnaise
1/4 cup buttermilk
1/3 cup minced celery with leaves
2 Tablespoons chopped fresh parsley
1 Tablespoon grated onion
1 clove garlic, crushed through a press
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
In a medium bowl, combine all the ingredients. Cover and refrigerate until ready to use, up to 5 days.