Layered Crab Salad

• 1 c. macaroni shells
• 4 c. shredded lettuce
• 4 carrots, pared and sliced
• 1 (10 oz.) pkg. frozen peas
• 1 small red onion
• 1 pkg. crab meat
• 1/2 c. shredded Swiss cheese
• 1 1/2 to 2 c. mayonnaise
• 2 Tbsp. dill weed or 2 Tbsp. fresh dill
• 2 to 4 hard-boiled eggs

1. Cook macaroni shells following package directions. Cool. Place lettuce in an even layer in bottom of a 3-quart glass bowl. Arrange the carrot sticks in a layer over the lettuce.
2. Cover with a layer of macaroni, then peas, onion and crab.
3. Sprinkle the top with Swiss cheese.
4. Combine the mayonnaise and dill in a small bowl.
5. Mound the dressing in the center top of the salad or spread over top.
6. Arrange eggs on top of dressing.
7. Cover with plastic wrap.
8. Chill several hours.

macaroni shells, shredded lettuce, carrots, frozen peas, red onion, crab meat, swiss cheese, mayonnaise, dill, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683524 (may not work)