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LAYERED SALAD 
1 c. elbow macaroni
4 c. shredded lettuce
4 c. carrots, sliced
1 (10 oz.) pkg. frozen peas
1 sm. red onion, sliced
1-2 c. cubed cooked ham
2 hard boiled eggs, sliced
1 1/2 c. mayo
1 1/3 tsp. dill weed
1/2 tsp. salt
1/2 c. shredded Swiss cheese

Cook elbows using box directions, drain and chill. In 3 quart clear glass bowl, layer:

lettuce
carrots
elbows
peas
onion
ham
eggs

Combin e mayo, dill weed and salt. Mix well. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill several hours or ovrnight.
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