Ingredients
- 1 c. small macaroni shells
- 4 c.shredded lettuce
- 4 carrots, cut into sticks
- 1 pkg. (10 ounce.) frzn green peas, thawed
- 1 sm. red onion, halved, sliced crosswise and separated into rings
- 1/2 pound piece cooked ham, cut into 1/2 inch cubes (2 c.)
- 1/2 c. shredded Swiss cheese
- 1 1/2 c. mayonnaise
- 2 tbsp. snipped fresh dill or possibly 1 1/2 teaspoon dillweed
- 2 hard cooked Large eggs, cut in wedges
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Vegetable Layered Salad
Servings: 12
Directions
- Cook macaroni shells following package directions. Drain well in a colander. Cold to room temperature. Place lettuce in an even layer in the bottom of a 3 qt clear glass bowl. Arrange the carrot sticks in an even layer over the lettuce. Cover with a layer of macaroni, then the peas, onion and ham. Sprinkle the top with Swiss cheese. Combine the mayonnaise and dill in a small bowl. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap. Refrigerateseveral hrs. Just before serving, toss well to coat. Serves 8.
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