Macaroni Salad with Dill Dressing

1 Package (7 oz. / 198 g) Elbow Macaroni (2 Cups / 500 ml uncooked)
1 Tbsp. / 15 ml Watkins Chicken Soup Base
1 Cup / 250 ml Reduced-Sodium Ham
1 Cup / 250 ml Sliced Zucchini
1 Cup / 250 ml Peeled, Chopped, and Seeded, Cucumber
1-1/2 Cups / 375 ml Chopped Tomato
1 Cup / 250 ml Sliced Radishes
1/2 Cup / 125 ml Coarsely Grated Carrot
1/4 Cup / 60 ml Sliced Green Onion
Dill Dressing (recipe follows)

Dill Dressing:
1/2 Cup / 125 ml Undiluted Evaporated Skim Milk
3 Tbsp. / 45 ml Watkins Original Grapeseed Oil
1/4 Cup / 60 ml Non-Fat Mayonnaise
3 Tbsp. / 45 ml White Vinegar
1 Tbsp. / 15 ml Watkins Chicken Soup Base
1 teas. / 5 ml Watkins Onion Granules
1 teas. / 5 ml Watkins Garlic Granules
3/4 teas. / 4 ml Watkins Dill
3/4 teas. / 4 ml Watkins Dry Mustard
1/4 teas. / 1.2 ml Watkins Basil
1/8 teas. / 0.6 ml Watkins Black Pepper
Combine all ingredients in a covered jar; shake well to mix.

Prepare macaroni per package directions, substituting the soup base for salt called for in directions. Drain and rinse with cold water; drain again. Combine macaroni and next seven ingredients. Pour on Dill Dressing and toss to coat. Refrigerate until serving time.

Nutritional Information Per Serving:
Calories 200, Protein 8g, Carbohydrates 27g, Sodium 420g, Fat 7g, Saturated Fat 0g, Cholesterol 7mg, Dietary Fiber 2g

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