A What Kind Of Macaroni Salad?

Diana Helfand
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Wednesday - September 12, 2007
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Japanese interpreter Sanae Marabellas is the medical receptionist in charge of the dedicated Japanese phone line at the Portner Orthopaedic Rehabilitation Clinic, and executive assistant to Dr. Bernard Portner. Originally from Okinawa, Sanae and her family moved to Hawaii when she was a young girl of 14. She has two children; son Yuta, 16, attends Kaimuki High School, is very active in the Anime Club, and volunteers twice a week at the Honolulu Humane Society. Sanae’s daughter Emi, 12, attends Washington Middle School, and is active in both hula and drama class.

Lorene Barboza is the Clinic’s medical assistant and assists with complex pain relieving medical procedures and the use of radiological images during these procedures. Lorene’s love of cooking comes from her mother who has retired from Pali Momi Hospital where she was chief cook. It is a pleasure to dedicate this column to two women who have focused their careers on relieving the suffering of others.


This salad is easy to prepare, and a family favorite. It can be served as a dinner salad, or take it along for lunch in an insulated bag for a sandwich alternative; it’s also good for potlucks, and a good way to get the keiki to eat fruit. The crunchiness of the peanuts adds mouth appeal, and some extra fiber.

You can prepare the ingredients the night before; just toss and add dressing for a quick after work dinner, but remember that apples will turn brown if not sprinkled with lemon or orange juice.

There are a variety of salad dressings on the market that have low sodium, virtually no fat to speak of, and taste great. Avoid dressings that have monosodium glutamate, or have a high fat content, as you are defeating the whole purpose of eating a light salad when it is doused with fatty dressing. Read the ingredients, and check the expiration date on the bottle.

The apple tree is believed to be native to southwestern Asia. Archeological information provides evidence that apples have been cultivated since ancient times, and were actually found growing wild in prehistoric Europe. The Romans recognized more than 37 varieties of apples and today over 7,500 varieties are known to exist.

Apples are a good source of vitamin C, and contain pectin which helps to control cholesterol, blood sugar, and cellulose levels, as well as improving intestinal function. Eating raw apples cleans the teeth and massages the gums.

ZESTY TURKEY APPLE AND MACARONI SALAD

* 1- 12 oz. package elbow macaroni, cooked al dente, and cooled.

* 3 cups diced cooked turkey breast

* Salt and pepper to taste

* 2 large Fiji apples, cut into small chunks & sprinkled with lemon juice

* 1 cup fresh pineapple, cut into bite size chunks

* 3 tablespoons dry roasted, lightly salted peanuts

* 3 firm kiwi fruit, peeled and cut into chunks

* 1 head Manoa or Romaine lettuce to line plates

* 12 cup raspberry vinaigrette or balsamic vinaigrette lowfat/non-fat dressing or 12 cup low fat mayonnaise

* Fresh mint sprigs


Toss turkey breast with salt and pepper until well blended.

Mix turkey with macaroni until combined.

Fold in apple and pineapple and mix until combined.

Add peanuts and mix until combined throughout the salad.

Gently fold in kiwi.

Sprinkle in dressing or mayonnaise and toss lightly.

Line six plates with lettuce and spoon salad atop, garnish with mint sprig. Makes six servings.

Approximate Nutrition Information Per Serving:

Calories: 380 Total Fat: 7.9 grams Cholesterol: 31 mg Sodium: 65 mg plus dressing (Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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