1 (8 oz.) pkg. of med. size macaroni shells cooked per directions on pkg.
1/2 c. sliced green onions with tops
4 c. bite size salad greens
1 med. zucchini sliced thin
1 c. sliced cauliflower-etts
1 c. broccoli pieces
2 med. tomatoes cut in wedges
1/4 c. Bacos

Stir cooked macaroni and onions and 2 tablespoons of bacon bits in a medium size bowl. Set aside. In 3 1/2 quart salad bowl layer salad greens, macaroni, zucchini, cauliflower, broccoli and bacon bits. Tomato wedges around edge of bowl.

SALAD DRESSING:

1 c. salad dressing
1/4 c. lemon juice (concentrate)
3 tbsp. Parmesan cheese
1 tbsp. sugar
1/2 tsp. garlic powder

Mix all the above and pour dressing evenly around top of salad and refrigerate for 2 hours before serving.