UNTOSSED LAYERED SALAD

Untossed Layered Salad image

Another great-tasting and great-looking picnic salad. Prep time includes chopping and dicing time. Cook time is the chill time.

Provided by Parsley

Categories Vegetable

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 153.9, Fat 6.8, SaturatedFat 3, Cholesterol 51.8, Sodium 90.6, Carbohydrate 15.6, Fiber 1.8, Sugar 2.9, Protein 7.8

*** Explore more Untossed Layered Salad Recipes »

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