LAYERED HAZELNUT PASTA GARDEN SALAD
Yield: 8 to 12 servings.
• 1-1/2 cups small shell macaroni • 1/2 cup sliced green onions • 1-1/2 cups sliced Oregon hazelnuts • 2 cups mayonnaise • 1/4 cup grated Parmesan cheese • 2 teaspoons sugar • 1/4 teaspoon garlic powder • 1 tablespoon lemon juice • 4 cups mixed bite size salad greens (lettuce, Chinese cabbage, etc.) • 2 stalks celery, diced • 1/2 cup sliced radishes • 1 cup blanched broccoli flowerettes • 1/4 cup crisp crumbled bacon • 2 medium tomatoes, cut into wedges • parsley for garnish
Cook macaroni as directed on package, drain; rinse with cold water and drain.
Stir together macaroni, onions and hazelnuts in a bowl
Mix together mayonnaise, cheese, sugar, garlic and lemon juice.
In a 9x13x2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish.
Cover greens with the macaroni-hazelnut mixture.
On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes.
Spread mayonnaise mixture over broccoli.
Chill for 2 to 24 hours.
Top with bacon, tomato wedges and parsley, just before serving.
Oregon Hazelnuts
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