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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I'm a firm believer that folks can't have too many cookbooks...although my husband may disagree! Of course, he never complains when one of my books yields a tasty dish like this. Ingredients:
1 package (7 ounces) elbow macaroni |
3 hard-cooked eggs, chopped |
1-1/2 cups cubed cheddar cheese |
1-1/2 cups chopped celery |
1 medium green pepper, chopped |
1 jar (2 ounces) sliced pimientos, drained |
3/4 cup mayonnaise |
4 teaspoons lemon juice |
3/4 teaspoon salt |
1/4 teaspoon pepper |
8 bacon strips, cooked and crumbled |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the next five ingredients. Combine mayonnaise, lemon juice, salt and pepper in a small bowl. Pour over salad and toss. Cover and chill for at least 1 hour. Just before serving, add bacon and toss. Yield: 6-8 servings.
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