Frankfurter And Macaroni Salad Bowl
|Macaroni||3⁄4 Cup (12 tbs) (Raw, In 3/4 Inch Pieces)|
|Boiling water||4 Cup (64 tbs)|
|Frankfurters||1⁄2 Pound (4 Frankfurters)|
|Seasoned french dressing||1⁄4 Cup (4 tbs), seasoned well|
|Minced onion||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced cucumbers||1⁄2 Cup (8 tbs)|
|Slivered green peppers||1 Tablespoon|
|Diced tomatoes||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Pepper||To Taste (Speck)|
|Romaine head||1⁄2 , shredded|
Cook macaroni tender in the boiling water, to which 3 teasp salt have been added.
Five minutes before macaroni is done, add frankfurters; cook 5 min longer.
Remove frankfurters, and rinse macaroni in boiling water.
Place in a bowl with frankfurters, which have been cut in halves lengthwise and crosswise, then in 1" pieces.
Add French dressing, onion and lemon juice, and chill.
Just before serving, toss with 1 teasp salt and remaining ingredients.