Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.
Nutritional Analysis: 3/4 cup equals 290 calories, 25 g fat (5 g saturated fat), 19 mg cholesterol, 387 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein.
And now for dessert!
