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Perfect Patio Salad Recipe
|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|
Serving size: Complete recipe
Calories 2488 Calories from Fat 1141
% Daily Value*
Total Fat 128 g196.8%
Saturated Fat 19.4 g97.1%
Trans Fat 0 g
Cholesterol 138.6 mg
Sodium 8409.1 mg350.4%
Total Carbohydrates 260 g86.6%
Dietary Fiber 38.9 g155.7%
Sugars 46.5 g
Protein 70 g139.6%
Vitamin A 741.2% Vitamin C 692.3%
Calcium 69.1% Iron 57.3%
*Based on a 2000 Calorie diet
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.