1 1/2 quarts of water (for cooking macaroni)
1 c. dry macaroni
1 c. light mayonnaise
1/4 c. lemon juice
3 T. parmesan cheese
1 t. sugar
1/2 t. garlic powder
2 t. herb seasoning
2 c. shredded lettuce
2 c. cut up spinach
1 c. shredded carrots
1 c. broccoli flowerets
1 c. shredded purple cabbage
1 c. sliced green peppers
1 c. sliced tomatoes
1/4 c. chopped green onions
Cook macaroni until firm, yet tender. Drain and rinse with cold water. Mix mayonnaise, lemon juice, cheese, sugar, garlic powder and herb seasoning. In large salad bowl, put rest of ingredients. Pour dressing evenly over salad. Cover and refrigerate at least 2 hours.
From the kitchen of Sue Orme
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