1 (7 or 8 oz.) pkg. macaroni shells
1/2 c. sliced green onions (with tops)
1/4 c. imitation bacon
1/4 c. lemon juice from concentrate
3 tbsp. grated Parmesan cheese
1 tsp. sugar
1 c. mayonnaise or salad dressing
1/2 tsp. garlic powder
4 c. bite size pieces salad greens
1 med. zucchini, sliced
1 c. sliced cauliflower
1 c. broccoli flowerettes
2 med. tomatoes, cut into wedges

Cook macaroni as directed. Drain. Rinse with cold water; drain. Stir together macaroni, onions, and 2 tablespoons bacon in medium bowl. Mix mayonnaise, lemon, cheese, sugar, and garlic powder. In 3 1/2 quart salad bowl, layer salad greens, macaroni mixture, zucchini, cauliflower, broccoli, and tomatoes. Pour dressing evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with 2 tablespoons bacon just before serving. Refrigerate any remaining salad. 8 to 10 servings.