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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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People tell me they can't stay away from this fresh-tasting salad, with its layers of lettuce, green pepper, cucumber, macaroni, hard-cooked eggs, ham and more. Mustard and pepper give a little zip to the creamy mayonnaise dressing. -C. Neomi Drummond, Des Moines, Iowa Ingredients:
2 cups uncooked elbow macaroni |
1 tablespoon canola oil |
3 cups shredded lettuce |
1 medium green pepper, chopped |
1 medium cucumber, peeled, seeded and diced |
3 hard-cooked eggs, sliced |
1 cup shredded red cabbage |
1 small red onion, chopped |
2 medium carrots, shredded |
1 cup diced fully cooked ham, optional |
1 package (10 ounces) frozen peas, thawed |
1 cup (4 ounces) shredded colby-monterey jack or monterey jack cheese |
1 cup miracle whip |
1/2 cup sour cream |
1/2 cup chopped green onions, divided |
1 tablespoon spicy brown or horseradish mustard |
1 teaspoon sugar |
salt and pepper to taste |
Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat.
2. Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese.
3. In a small bowl, combine the Miracle Whip, sour cream, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight.
4. Just before serving, sprinkle with remaining green onions. Yield: 16-18 servings.
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