Patrick's Combo Salad
Ready In: 35 mins
Yields: 6 salads
Ingredients
- 16 ounces elbow macaroni, cooked
- 1 cup celery, chopped
- 1 cup bell pepper, chopped (I use green)
- 3⁄4 cup radish, sliced
- 4 hard-boiled eggs, sliced
- 1⁄2 cup mayonnaise
- 1⁄2 cup French dressing
- 1 teaspoon celery salt
Directions
- Cool all ingredients in the refrigerator prior to blending.
- Lightly toss all salad ingredients and add the dressing, re-tossing, until you feel that you have enough on it.
- For a change, you can add a little chopped Romaine lettuce or some julienned red onion to the existing ingredients. You could also top individual servings with a little shredded Monterey Jack cheese.
- Refrigerate plated salads under cling wrap until ready to serve.
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