Monday, December 3, 2007

Macaroni Buffet Salad

Horseradish dressing (see recipe)
1 lb package elbow macaroni
2 1 lb (4 oz) cans pineapple chunks
8 slices bacon
2 cups thinly sliced celery
1/3 cup sliced green onion
1/2 cup chopped green pepper
Crisp lettuce
Dairy sour cream (or yogurt)

Prepare horseradish dressing and set aside. Cook macaroni in boiling salted water as package directs; drain well. Drain pineapple chunks, and comine with macaroni and horseradish dressing. Cover and chill several hours to blend flavors.

Cook bacon until crisp, drain well and crumble coarsely, reserving a few pieces for garnish. Combine marinated macaroni mixture, crumbled bacon, celery, onion, and green pepper and mix well. Turn into lettuce lined salad bowl and garnish with the reserved bacon. Serve with sour cream or yogurt.

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