By bengi on September 28, 2004
"This is a great recipe from the back of a Creamette elbow macaroni box. I often use chopped pecans instead of the almonds. (I'm more likely to have those on hand.) Also, I briefly blanch the broccoli before adding it to the recipe. It's also delicious warm, if you don't want to wait for it to chill."
Serving Size: 1 (242 g)
Servings Per Recipe: 6
"Very nice salad! I used #45529 honey mustard dressing, which made just enough dressing. I used frozen broccoli florets and just ran hot water over them to thaw. I used walnut pieces and didn't toast them. We really enjoyed this for lunch--thanks. Carole in Orlando"