Minestrone Salad

1. Cook macaroni according to package directions; drain.

2. Rinse with cold water and drain.

3. Combine macaroni, navy beans, carrots, celery, and parsley; mix well.

4. Combine next 5 ingredients; mix well.

5. Pour mayonnaise mixture over macaroni mixture, stirring well.

6. Chill at least 1 hour.

7. Line a salad bowl with romaine.

8. Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.

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Nutrient	Quantity
Total fats	181.6414 g
Protein	58.3125 g
Carbohydrates	43.6414 g
Energy	1985.0043 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0005 g
Water	749.5224 g
Aspartic acid	1.8165 g
Calcium, Ca	434.7086 mg
Lutein + zeaxanthin	1781.0013 g
Fiber, total dietary	8.0562 g
Fatty acids, total saturated 22:0	0.1201 g
Carotene, beta	16382.5142 g
Niacin	6.8973 mg
Vitamin A, RAE	1706.5897 g
Arginine	0.7376 g
Riboflavin	0.8826 mg
Tocopherol, beta	0.0183 mg
Fatty acids, total polyunsaturated 15:0	0.0087 g
Fatty acids, total saturated 20:1	0.2175 g
Glutamic acid	2.0145 g
Sodium, Na	1823.7865 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8478 g
Total lipid (fat)	181.6414 g
Manganese, Mn	1.1652 mg
Fructose	1.6652 g
Proline	0.545 g
Fatty acids, total saturated 16:0	16.9006 g
Fatty acids, total saturated 8:0	3.597 g
Sucrose	6.6918 g
Choline, total	190.5195 mg
Sugars, total	10.9696 g
Serine	0.6629 g
Fatty acids, total saturated 10:0	4.033 g
Fatty acids, total saturated 18:0	4.5408 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.9531 mg
Selenium, Se	43.8513 g
Ash	11.0636 g
Fatty acids, total saturated 18:1 undifferentiated	63.1629 g
Pantothenic acid	2.3204 mg
Phenylalanine	0.6477 g
Copper, Cu	1.3154 mg
Betaine	0.8843 mg
Thiamin	1.0599 mg
Retinol	76.7 g
Methionine	0.1504 g
Iron, Fe	8.0268 mg
Carbohydrate, by difference	43.6414 g
Phosphorus, P	701.6712 mg
Folate, total	352.0047 g
Tocopherol, gamma	0.0795 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	1.83 g
Alanine	0.6687 g
Cholesterol	170.7533 mg
Valine	0.686 g
Fatty acids, total saturated 18:2 undifferentiated	8.8148 g
Glycine	0.4703 g
Carotene, alpha	6363.073 g
Glucose (dextrose)	1.7245 g
Fatty acids, total saturated 14:0	17.911 g
Zinc, Zn	4.5858 mg
Isoleucine	0.6163 g
Fatty acids, total saturated 12:0	51.23 g
Fatty acids, total polyunsaturated	10.0872 g
Leucine	0.9553 g
Tocotrienol, alpha	0.0335 mg
Vitamin A, IU	32873.39 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	352.0047 g
Tryptophan	0.1422 g
Vitamin C, total ascorbic acid	65.3807 mg
Phytosterols	113.4598 mg
Galactose	0.7272 g
Fatty acids, total saturated 20:0	0.1131 g
Fatty acids, total saturated 6:0	0.218 g
Starch	2.6169 g
Tyrosine	0.4353 g
Vitamin B-12	2.4755 g
Vitamin K (phylloquinone)	435.1906 g
Fatty acids, total saturated	98.7508 g
Histidine	0.3689 g
Fatty acids, total monounsaturated	64.2281 g
Threonine	0.8007 g
Folate, food	352.0047 g
Fatty acids, total polyunsaturated 17:0	0.0348 g
Fatty acids, total polyunsaturated 24:0	0.0418 g
Cryptoxanthin, beta	5.2743 g
Vitamin E (alpha-tocopherol)	10.8291 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	253.9872 mg
Lysine	0.7988 g
Potassium, K	2139.6661 mg
Cystine	0.2693 g
Fluoride, F	11.9315 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	75.03	17.5314	0.4392
Elbow macaroni	8 ounces	201.7333	0	1.1333
Mayonnaise	0.75 cup	628.14	0	69.6
Tomato	0	0	0	0
Celery	1.5 cups	24.24	4.4996	0.2576
Parsley	0.25 cup	5.4	0.9495	0.1185
Romaine lettuce	0	0	0	0
Pepper	0.25 teaspoon	0.1552	0.036	0.0013
Vegetable oil	0.5 cup	939.58	0	109
cider vinegar	2 tablespoons	6.258	0.2771	0
navy bean	1 can	104.4678	20.3478	1.0915
seasoning salt	1.5 1/2	201.7333	0	1.1333