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Layered Hazelnut Pasta Garden Salad

1-1/2 cups small shell macaroni
1/2 cup sliced green onions
1-1/2 cups sliced hazelnuts
2 cups mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1/4 teaspoon garlic powder
1 tablespoon lemon juice
4 cups mixed bite size salad greens (lettuce, Chinese cabbage, etc.)
2 stalks celery, diced
1/2 cup sliced radishes
1 cup blanched broccoli flowerettes
1/4 cup crisp crumbled bacon
2 medium tomatoes, cut into wedges
parsley for garnish

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. Makes 8 to 12 servings.


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