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
|
