SPRING SALAD

1 Pkg. (7 oz.) Ring Macaroni (cooked & drained)

2 C. Shredded Cabbage (bagged tri-color coleslaw can also be used)

1/2 C. Green Pepper - Chopped

1 Med. to Lrg. Cucumber - Chopped

Onion - to taste

Dressing:

1 C. Salad Dressing (Miracle Whip)

1/2 C. Sugar

1/3 C. White Vinegar

Cook macaroni as directed, drain, place in large mixing bowl. Add cabbage, green pepper, and cucumber. Mix well. Add onion to your taste. Stir in salad dressing, coat evenly. Add sugar and white vinegar. Mix well. Cover and place in fridge until chilled.

Best if you let stand overnight in fridge.

Keeps up to 2 weeks.

Light salad for your picnic or anytime you like!

Note: This is a very forgiving recipe, experiment with different amounts for desired taste.