Untossed Layered Salad

• 8 ounces elbow macaroni
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 3 cups shredded romaine lettuce
• 1 medium cucumber, seeded and diced
• 1 red pepper, seeded and chopped
• 3 hard-boiled eggs, peeled and chopped
• 1 cup shredded carrot
• 1 small red onion, chopped
• 1 cup diced cooked ham
• 10 ounces frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1 cup Miracle Whip
• 1/2 cup sour cream
• 1/4 cup chopped scallion, plus
• 2 tablespoons chopped scallions (to garnish)
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar

1. Cook macaroni according to package directions; drain and rinse with cold water----drizzle with oil and toss to coat.
2. Place lettuce in bottom of a 3-quart glass dish.
3. Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
4. In a seperate mixing bowl, whisk together Miracle Whip, sour cream, 1/4 cup chopped scallions, mustard and sugar until smooth. Top dressing mixture over salad.
5. Top with remaining chopped scallions for garnish.
6. Cover and chill at least 2 hours before serving.

elbow macaroni, canola oil, shredded romaine lettuce, cucumber, red pepper, eggs, carrot, red onion, ham, frozen peas, cheddar cheese, miracle, sour cream, scallion, scallions, mustard, sugar

Taken from www.food.com/recipe/untossed-layered-salad-116237 (may not work)