Beef, Macaroni & Vegetable Salad
1 pound of elbow macaroni
2 10 ounce packages of frozen Brussels sprouts
2 cups of cooked corned beef strips
1 large onion, chopped
1/3 cup of sliced pimentos
1 cup of mayonnaise
1 to 2 tablespoons of prepared horseradish
2 tablespoons of sugar
1/3 cup of vinegar
Lettuce
Cook the macaroni in boiling, salted water until just tender, following
package directions; drain.
Cook Brussels sprouts according to package directions; drain.
Combine macaroni, Brussels sprouts, corned beef, onion, and pimentos; toss
lightly. Refrigerate until chilled.
Mix mayonnaise, horseradish, sugar and vinegar together; chill.
To serve, arrange macaroni mixture on bed of crisp lettuce, and top with
salad dressing. Serves 8 - 10 |
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