1 1/2 cups small shell macaroni
1/2 cup sliced green onions
1 1/2 cups sliced Oregon hazelnuts
2 cups mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1/4 teaspoon garlic powder
1 tablespoon lemon juice
4 cups mixed bite-size salad greens (Chinese cabbage, etc.)
2 stalks celery, diced
1/2 cup sliced radishes
1 cup blanched broccoli flowerettes
1/4 cup crisp crumbled bacon
2 medium tomatoes, cut into wedges
Parsley , for garnish

Cook macaroni as directed on package, drain; rinse with cold water and drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9 × 13 × 2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish. Cover greens with the macaroni-hazelnut mixture. On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley, just before serving.

Makes 8 to 12 servings.