Perfect Patio Salad
|Seasoned salt||1 Tablespoon|
|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)|
|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.