Macaroni And Vegetable Salad - cooking recipe

Ingredients

1 c. mayonnaise
4 tsp. milk
2 tsp. chicken instant bouillon
1/4 tsp. garlic powder
4 c. torn lettuce
7 oz. shell macaroni, cooked and drained
10 oz. peas (frozen or canned)
2 (5 oz.) cans tomatoes
1 c. sliced mushrooms (fresh)
2 Tbsp. bacon bits (optional)

Preparation

In a small bowl, combine mayonnaise, milk, bouillon and garlic powder.
Mix well and set aside.
In a 4 or 5-quart bowl, layer salad greens, macaroni, peas, tomatoes and mushrooms.
Stir dressing and spread evenly over salad.
Top with bacon bits. Cover and chill for 6 hours or overnight.
Toss to serve.
Makes 11 cups.