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Ingredients
- 1 c. small macaroni shells
- 4 c.shredded lettuce
- 4 carrots, cut into sticks
- 1 pkg. (10 ounce.) frzn green peas, thawed
- 1 sm. red onion, halved, sliced crosswise and separated into rings
- 1/2 pound piece cooked ham, cut into 1/2 inch cubes (2 c.)
- 1/2 c. shredded Swiss cheese
- 1 1/2 c. mayonnaise
- 2 tbsp. snipped fresh dill or possibly 1 1/2 teaspoon dillweed
- 2 hard cooked Large eggs, cut in wedges
Directions
- Cook macaroni shells following package directions. Drain well in a colander. Cold to room temperature. Place lettuce in an even layer in the bottom of a 3 qt clear glass bowl. Arrange the carrot sticks in an even layer over the lettuce. Cover with a layer of macaroni, then the peas, onion and ham. Sprinkle the top with Swiss cheese. Combine the mayonnaise and dill in a small bowl. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap. Refrigerateseveral hrs. Just before serving, toss well to coat. Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1689g | |
| Calories 4354 | |
| Calories from Fat 2858 | 66% |
| Total Fat 323.22g | 404% |
| Saturated Fat 56.04g | 224% |
| Trans Fat 0.0g | |
| Cholesterol 628mg | 209% |
| Sodium 5231mg | 218% |
| Potassium 2817mg | 80% |
| Total Carbs 253.84g | 68% |
| Dietary Fiber 28.3g | 94% |
| Sugars 40.0g | 27% |
| Protein 116.37g | 186% |
