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Recipe : Entry # 7888
Mary Ann Johnson
(334) 215-2732
Recipe Title
Garden Salad
Recipe Theme
June: Picnic dishes
Side Dishes
North Alabama EC
1 cup chopped carrots
1 cup chopped radishes
1 cup chopped onion (red onions add color)
1 cup chopped cucumber
½ cup chopped bell pepper
1 ½ cups chopped broccoli
1 cup mayonnaise
1 pound hickory smoked bacon
4 cups elbow macaroni
Salt and pepper
Fry bacon until crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Cook macaroni until tender. Don’t overcook or the noodles will fall apart when mixed with other ingredients. Drain macaroni and let cool. In a large bowl, combine all chopped raw vegetables and crumbled bacon. Mix well, gently add macaroni and mayonnaise, salt and pepper. Gently mix all ingredients until well coated with mayonnaise. Chill overnight.