Ingredients
2 cups uncooked elbow macaroni1 tablespoon canola oil3 cups shredded lettuce1 medium green pepper, chopped1 medium cucumber, peeled, seeded and diced3 hard-boiled large eggs, sliced1 cup shredded red cabbage1 small red onion, chopped2 medium carrots, shredded1 cup diced fully cooked ham, optional1 package (10 ounces) frozen peas, thawed1 cup shredded Colby-Monterey Jack or Monterey Jack cheese1 cup Miracle Whip1/2 cup sour cream1/2 cup chopped green onions, divided1 tablespoon spicy brown or horseradish mustard1 teaspoon sugarSalt and pepper to taste
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. Drizzle with oil; toss to coat.
Place lettuce in a shallow 3-qt. dish; top with the green pepper, cucumber, macaroni, eggs, cabbage, red onion, carrots, ham if desired, peas and cheese.
In a small bowl, combine the Miracle Whip, sour cream, 1/4 cup of green onions, mustard, sugar, salt and pepper; spread over the top. Cover and refrigerate overnight.
Just before serving, sprinkle with remaining green onions.
