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4 cups cooked small elbow macaroni (2 cups or 1/2 lb when uncooked)
1/4 cup french salad dressing
1 1/2 cups diced celery
1/2 cup green onions and tops, chopped
1/4 cup chopped pimentos
1/3 cup chopped gherkin sweet pickles
1 cup tiny cubes cheddar cheese
1/2 - 2/3 cup mayonnaise
Salt and pepper to taste
Crisp salad greens
Cook macaroni. Drain, rinse with warm water; drain thoroughly. Stir in French dressing and chill. Add celery, green onion, pimento, pickles, cheese, and mayo. Season to taste. Hard cooked eggs or cooked peas may be added if desired. Spoon into salad bowl lined with salad greens. Sprinkle with paprika. Cover with foil and saran wrap until time to serve.
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