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shell macaroni green onions hazelnuts mayonnaise Parmesan cheese sugar garlic powder lemon juice mixed bite size salad stalks celery radishes blanched broccoli flowerettes bacon tomatoes parsley
Viewed: 43 - Published at: 6 years agoIngredients
- 1-1/2 cup sm. shell macaroni
- 1/2 cup green onions, sliced
- 1-1/2 cup hazelnuts, sliced
- 2 cups mayonnaise
- 1/4 cup parmesan cheese, grated
- 2 tsp. sugar
- 1/4 tsp. garlic powder
- 1 tbsp. lemon juice
- 4 cups mixed bite size salad greens (lettuce, Chinese cabbage, etc.)
- 2 stalks celery, diced
- 1/2 cup radishes, sliced
- 1 cup blanched broccoli flowerettes
- 1/4 cup crisp crumbled bacon
- 2 md. tomatoes, cut into wedges
- Parsley for garnish
Method
- Cook macaroni as directed on package, drain; rinse with cold water and drain.
- Stir together macaroni, onions and hazelnuts in a bowl.
- Mix together mayonnaise, cheese, sugar, garlic and lemon juice.
- In a 9x13x2-inch pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish.
- Cover greens with the macaroni-hazelnut mixture.
- On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes.
- Spread mayonnaise mixture over broccoli.
- Chill for 2 to 24 hours.
- Top with bacon, tomato wedges and parsley, just before serving.
