Layered Hazelnut Pasta Garden Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Small shell macaroni,
1/2 cup: Sliced green onions,
1 1/2 cup: Sliced Oregon hazelnuts,
2 cup: Mayonnaise,
1/4 cup: Grated Parmesan cheese,
2 tsp: Sugar,
1/4 tsp: Garlic powder,
1 tbsp: Lemon juice,
4 cup: Mixed salad greens -, in bite-sized pieces
2 Stalks: celery, diced
1/2 cup: Sliced radishes,
1 cup: Broccoli flowerettes -, blanched
1/4 cup: Crisp crumbled bacon,
2 medium: Tomatoes, cut into wedges
Parsley for garnish,
Directions:
Cook macaroni as directed on package, drain; rinse with cold water and
drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
together mayonnaise, cheese, sugar, garlic and lemon juice. In a
9x13x2" pan or a 4-quart serving dish, layer the salad greens in the
bottom of the dish. Cover greens with the macaroni-hazelnut mixture.
On top of this, place the celery, then a layer of radishes and top
with broccoli flowerettes. Spread mayonnaise mixture over broccoli.
Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley,
just before serving.
Yield: 8 to 12 servings.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
together mayonnaise, cheese, sugar, garlic and lemon juice. In a
9x13x2" pan or a 4-quart serving dish, layer the salad greens in the
bottom of the dish. Cover greens with the macaroni-hazelnut mixture.
On top of this, place the celery, then a layer of radishes and top
with broccoli flowerettes. Spread mayonnaise mixture over broccoli.
Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley,
just before serving.
Yield: 8 to 12 servings.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Salads