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Perfect Patio Salad

Charles.Durand's picture
  Lemon 1
  Seasoned salt 1 Tablespoon
  Bay leaf 1
  Onion 1 Medium, quartered
  Boiling water 3 Quart
  Elbow macaroni 8 Ounce (2 Cups)
  Italian salad dressing 1 Ounce (1 Envelopes)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Monosodium glutamate 1⁄2 Teaspoon
  Seasoned salt To Taste
  Freshly ground black pepper To Taste
  Frozen broccoli spears 20 Ounce, cooked, drained, cut in pieces, and chilled
  Shredded iceberg lettuce 2 Cup (32 tbs)
  Cherry tomatoes 1 Cup (16 tbs)
  Lemon wedges 6
  Sliced bacon 1⁄2 Pound, diced and fried until crisp

Cut lemon into halves; extract juice and reserve for preparing the salad dressing mix.
Add the lemon halves, seasoned salt, bay leaf, and onion to the boiling water.
Following package directions, add macaroni and cook until tender.
Drain and rinse.3.
Meanwhile, prepare the salad dressing mix, substituting lemon juice for vinegar.
Pour enough salad dressing over hot macaroni to coat, tossing to mix well; cover and chill thoroughly.
If desired, thin mayonnaise with some of the remaining salad dressing.
Toss with chilled macaroni mixture, onion, monosodium glutamate, and seasoned salt and pepper to taste.
Lightly mix in the chilled broccoli.
Line a large salad bowl with the lettuce, turn salad mixture into bowl, and garnish top with cherry tomatoes and lemon wedges.
Top individual servings with bacon pieces.

Recipe Summary

Main Dish

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Perfect Patio Salad Recipe