Macaroni Salad Platter
|Boiling water||6 Cup (96 tbs)|
|Elbow macaroni||4 Cup (64 tbs), uncooked|
|Chopped celery||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Iceberg lettuce||1 Medium|
|Radish roses||5 Medium|
|Luncheon meat||12 Ounce, chilled and cut into strips|
|Frankfurters||12 Ounce, chilled and sliced|
|Peas||1 Pound, chilled and drained|
Add 2 tablespoons salt to rapidly boiling water.
Gradually add macaroni so that water continues to boil.
Cook, uncovered, until tender, stirring occasionally.
Drain in colander.
Rinse with cold water; drain again.
Combine macaroni with celery, onion, pickle relish, remaining salt, mustard, vinegar and mayonnaise; toss lightly.
Arrange on crisp lettuce leaves with radish roses, canned meats and peas.
Serve with salad dressing if desired.