Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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