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Prep 30min
Total2hr30min
Servings10
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Ingredients
2
cups uncooked gemelli (twist) pasta (8 ounces)
8
medium green onions, sliced (1/2 cup)
4
slices bacon, crisply cooked and crumbled
1
cup mayonnaise or salad dressing
1/2
cup shredded Swiss cheese (2 ounces)
2
tablespoons lemon juice
1
teaspoon sugar
1/2
teaspoon garlic powder
4
cups bite-size pieces salad greens
1
cup snow (Chinese) pea pods, cut in half
1
cup sliced cauliflower florets
1
cup broccoli florets
1
large red bell pepper, finely chopped (1 1/2 cups)
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Steps
1
Cook pasta as directed on package; drain. Rinse with cold water; drain.
2
In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
3
In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
4
Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
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Make this salad a few hours early or the night before.
Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.
For a leaner summer salad, use reduced-fat or fat-free mayonnaise and turkey bacon.
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