Layered Summertime Salad

Layered Summertime Salad
Recipe By :Picnics & Potlucks June 2001
Serving Size : 10

2 cups uncooked gemelli (twist) pasta (8 oz)
8 medium green onions (1/2 cup) -- sliced
4 slices bacon crisply cooked -- crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese ( 2 oz)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods -- cut in half
1 cup sliced cauliflowerets
1 cup broccoli flowerets
1 large red bell pepper (1 1/2 cups) -- finely chopped

1. Cook pasta as directed on package; drain. Rinse with cold water;drain.

2. Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.

3. Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3 1/2 -quart salad bowl. Pour mayonnaise mixture evenly over top.

4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
10 to 12 servings.

Betty's Tips-  Pack 'N Go-  Make this perfect do-ahead salad a few hours early or the night before.
It's ready to take at a moment's notice, and it keeps well.

Time-Saver- Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.

Health Twist-  For a leaner look to this summer salad, use reduced-fat mayonnaise and turkey bacon.