Untossed Layered Salad - cooking recipe

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
Preparation
    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.

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