Take Along Egg Macaroni Salad

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  • 2 cups (6 oz) spiral macaroni, uncooked
  • 6 hard-cooked eggs, chopped
  • Sharp Cheddar cheese (3 oz), cubed
  • 1 cup sliced celery
  • 2 tablespoons finely chopped green onions
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 3 cups chopped lettuce
  • 1/2 cup seasoned sliced almonds
  • Directions

    Cook macaroni according to directions; drain well and chill. Combine eggs, cheese, celery, mayonnaise, onion, mustard and salt. Stir in macaroni; cover and chill. Serve over chopped lettuce and sprinkle with almonds.
    Recipe provided by the Ohio Poultry Association.

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