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  Layered hazelnut pasta garden salad
 
Yield: 12 Servings
 
1 1/2 c Small shell macaroni      1/2 c Sliced green onions
1 1/2 c Sliced Oregon hazelnuts      2 c Mayonnaise
1/4 c Grated Parmesan cheese      2 ts Sugar
1/4 ts Garlic powder      1 tb Lemon juice
4 c Mixed salad greens --(in bite-sized pieces)      2 Stalks celery; diced
1/2 c Sliced radishes      1 c Broccoli flowerettes --(blanched)
1/4 c Crisp crumbled bacon      2 md 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. Yield: 8 to 12 servings. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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