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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 18 |
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Another great-tasting and great-looking picnic salad. Prep time includes chopping and dicing time. Cook time is the chill time. Ingredients:
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 |
Directions:
1. Cook macaroni according to package directions; drain and rinse with cold water-drizzle with oil and toss to coat.
2. Place lettuce in bottom of a 3-quart glass dish.
3. Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
4. 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.
5. Top with remaining chopped scallions for garnish.
6. Cover and chill at least 2 hours before serving.
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