Macaroni Salmon Salad
|Elbow macaroni||8 Ounce, uncooked (2 Cups)|
|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Cucumber||1 Cup (16 tbs), seeded and diced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Low calorie mayonnaise||1 Cup (16 tbs)|
|Dill weed||1 1⁄2 Teaspoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
|Lettuce||5 , chilled|
|Hard cooked eggs||2 , quartered|
Cook macaroni according to package directions; drain.
Remove skin and center bone; flake slightly.
Toss with macaroni, vegetables, mayonnaise and seasonings in large bowl; cover and chill thoroughly.
Spoon salad into lettuce-lined bowl.
Garnish with egg quarters.