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elbow macaroni canola oil shredded romaine lettuce cucumber red pepper eggs carrot red onion ham frozen peas Cheddar cheese Miracle sour cream scallion scallions mustard sugar
Viewed: 104 - Published at: 6 years agoIngredients
- 8 ounces elbow macaroni
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- 3 cups shredded romaine lettuce
- 1 medium cucumber, seeded and diced
- 1 red pepper, seeded and chopped
- 3 hard-boiled eggs, peeled and chopped
- 1 cup shredded carrot
- 1 small red onion, chopped
- 1 cup diced cooked ham
- 10 ounces frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1 cup Miracle Whip
- 1/2 cup sour cream
- 1/4 cup chopped scallion, plus
- 2 tablespoons chopped scallions (to garnish)
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
Method
- Cook macaroni according to package directions; drain and rinse with cold water----drizzle with oil and toss to coat.
- Place lettuce in bottom of a 3-quart glass dish.
- Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
- In a seperate mixing bowl, whisk together Miracle Whip, sour cream, 1/4 cup chopped scallions, mustard and sugar until smooth. Top dressing mixture over salad.
- Top with remaining chopped scallions for garnish.
- Cover and chill at least 2 hours before serving.
