1 c. elbow macaroni
4 c. lettuce, shredded
4 carrots, sliced
1 (10 oz.) pkg. frozen peas (run over hot water)
1 sm. red onion, sliced
1 1/2 c. ham, cooked & cubed
2 hard boiled eggs, sliced
1 1/2 c. mayonnaise
1 1/2 tsp. dill weed
1/2 tsp. salt
1/2 c. Swiss cheese, shredded

Cook macaroni as directed on package. Drain and chill. In 3-quart bowl, layer lettuce, carrots, macaroni, peas, onion, ham and eggs. Combine mayonnaise, dill weed and salt. Mix well. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill several hours or overnight. Toss before serving for evenly coating. Nice size salad for taking to pot luck.