

May 11, 2011



Ingredients	Instructions
2 cups Uncooked Elbow Macaroni	Cook macaroni according to package directions, drain and rinse in cold water. In a large bowl, combine macaroni, green onions, tomato and celery. In a small bowl, combine mayo, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, add the bacon.
5 Green Onions, finely chopped
1 large Tomato, diced
1-1/4 cup Celery, diced
1-1/4 cup Mayonnaise
5 tsp White Vinegar
1/4 tsp Salt
1/8 tsp Pepper
1 lb Sliced Bacon, cooked and crumbled