Ingredients:
8 ounces elbow macaroni
1 tablespoon canola oil or 1 tablespoon vegetable oil
3 cups shredded romaine lettuce
1 medium cucumbers, seeded and diced
1 red peppers, seeded and chopped
3 hard-boiled eggs, peeled and chopped
1 cup shredded carrots
1 small red onions, 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 scallions, plus
2 tablespoons chopped scallions ( to garnish)
1 tablespoon Dijon mustard
2 teaspoons sugar
Directions:
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.
Servings: 18
Time preparation: 20 min.
Time total: 140 min.